3/4 lb penne or other pasta 3/4 lb sweet or spicy Italian sausage
5 cloves garlic 1/2 tsp hot pepper flakes (optional)
3 tbsp olive oil 4 plum tomatoes, diced
1 cup red wine 2 cups chopped greens—arugula, spinach, kale, chard
1 cup grated Parmigiano-Reggiano cheese
Cook the pasta until al dente. Drain and lightly coat with olive oil.
In large skillet, brown sausage, garlic and pepper flakes in oil. Add the tomatoes and cook, stirring frequently until all the liquid has evaporated. Add the wine and continue cooking for 3—4 minutes. Add pasta and cheese and heat thoroughly. Adjust the seasoning. Add the greens* and toss lightly before serving.
*Kale and chard may need to be cooked/heated for longer than become tender before serving.