3/4 lb (375 g) penne

3/4 lb (375 g) spicy Italian sausage meat (about 4 sausages)

5 cloves garlic, chopped

1/2 teaspoon (2.5 ml) hot pepper flakes

3 tablespoons (45 ml) olive oil

4 plum tomatoes, diced

1 cup (250 ml) red wine

2 cup (500 ml) baby arugula

1 cup (250 ml) grated Parmigiano-Reggiano cheese

In a large pot of salted boiling water, cook the pasta until al dente. Drain. Lightly coat with olive oil. Set aside.

Meanwhile, in a large skillet, brown the sausage meat, garlic and hot pepper flakes in the oil, breaking up the meat into small pieces. Add the tomatoes and cook, stirring frequently, until all the liquid has evaporated. Add the wine and continue cooking for 3 or 4 minutes. Add the pasta and cheese and heat thoroughly. Adjust the seasoning. Add the arugula and toss lightly just before serving.

Serve in wide shallow bowls.

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