Rigatoni with Salami, Mozzarella and Arugula

Rigatoni with Salami, Mozzarella and Arugula
Serves 4

1/4 cup extra-virgin olive oil, plus more for drizzling
4 garlic cloves, thinly sliced
Chile flakes
28 oz crushed tomatoes
Splash of dry white wine
1 lb. rigatoni
1/2-lb. chunk salami, cut into small cubes
Salt and freshly ground pepper, to taste
1/2 lb. mozzarella cheese, cut into small cubes
1 box baby arugula
pecorino romano cheese

Heat oil. Add the garlic and sauté until it is very lightly golden, 1 to 2 minutes. Add the tomatoes, increase the heat to medium and cook 4 to 5 minutes. Add the white wine and let it boil away for a few minutes. Add the salami to the tomato sauce and season with salt and pepper.

Drain the pasta well and put it in a warmed large, shallow bowl. Add the tomato sauce and toss. Add the mozzarella, arugula and a generous drizzle of olive oil and toss gently. Add a handful of the pecorino cheese and toss.