Login to Save Like

Ingredients

• Salt
• 2 large red bell peppers
• 2 tablespoons extra-virgin olive oil (EVOO)
• 4 slices 1/8-inch-thick deli-sliced hot sopressata, cut into matchsticks
• 4 cloves garlic, grated or finely chopped
• 1 teaspoon crushed red pepper
• One 28-ounce can crushed, diced or whole fire-roasted tomatoes
• 2 sprigs fresh oregano, finely chopped
• 1/3 cup finely chopped flat-leaf parsley (a generous handful)
• 2/3 cup grated pecorino-romano cheese (a couple of generous handfuls)
• 2 cups arugula, coarsely chopped or torn

Description

"This Recipe Serves Four—with A Little Left Over For Late-night Snacking."-Rach

Rachael Ray Magazine