Penne, Tomatoes, & Spicy Sausage. Feeling like some Italian?

• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 8 ounces mushrooms, chopped
• 3 garlic cloves, chopped
• 1 pound hot Italian chicken or turkey sausage, casings removed
• 1/2 cup dry red wine
• 1 28-ounce can diced tomatoes in juice
• 1 28-ounce can crushed tomatoes with added puree
• 8 ounces whole wheat penne or other whole wheat tube-shaped pasta
• 2 cups (packed) fresh arugula, stemmed
• 1/2 cup thinly sliced fresh basil leaves
• 1 tablespoon chopped fresh oregano
• 1/2 cup freshly grated Parmesan cheese

Heat oil in heavy large pot over medium heat. Add onion; sauté 2 minutes. Add mushrooms and bell pepper, sauté 2 minutes. Add garlic; stir 1 minute. Add sausage; cook until browned, breaking up with back of spoon, about 5 minutes. Add wine, diced tomatoes with juice, and crushed tomatoes; increase heat and bring to boil. Reduce heat to low and simmer 30 minutes to blend flavors, stirring occasionally. DO AHEAD: Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cool, then cover and keep chilled. Rewarm over medium heat before continuing.

 

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. 

Stir pasta, arugula, basil, and oregano into tomato sauce. Simmer until arugula wilts, stirring often, about 2 minutes. Season with salt and pepper (remember the Parmesan will be salty). Transfer to large bowl. Sprinkle with Parmesan. 

 

Borrowed from: www.handletheheat.com