This was a hit with everyone. I wish I would have had some arugula to throw in, but alas, none. It was just fine without the greens. I am sure you could substitute spinach, chard, or something else for the arugula if you had some. This is adapted from a recipe in Bon Appetit.
Pasta with Sausage-Tomato Sauce
1 T olive oil
1 large onion, chopped
1 pound bulk breakfast sausage (or hot Italian sausage)
1/2 c dry red wine
1 (28-oz) can diced tomatoes (I liked the organic fire roasted style for both tomatoes)
1 (28-oz) can crushed tomatoes
8 oz rigatoni, fusilli, or other chunky pasta
2 c fresh packed arugula, stemmed
1/2 c basil leaves, thinly sliced
1 T fresh oregano, chopped
1/2 c freshly grated Parmesan
Heat oil in heavy large pot over medium heat. Add onion, saute until translucent, about 4 minutes. Add garlic and saute for 1 minute. Add sausage, cook until browned, breaking up into pieces, about 5 minutes. Drain grease. Add wine and both cans of tomatoes and bring to boil. Reduce heat and simmer for 30 minutes (or longer), stirring occasionally. Meanwhile, cook pasta in large pot of boiling water until tender. Drain. Stir arugula, basil, and oregano into tomato sauce. Simmer for 2 minutes or until arugula wilts. Place over pasta in a large bowl and top with Parmesan.