Rigatoni with Salami, Mozzarella and Arugula

True Italian-made salami is not available to everyone outside of Italy, but many domestic versions are excellent, especially if you buy from a shop that makes its own. For a pasta sauce, try the southern-style cacciatorini, soppressata or Genoa-style salami. Many varieties come in a mild or spicy version. Taste a piece to make sure you like its flavor. Salami is best in a pasta sauce when cooked only briefly, so add it in the final minutes.
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