Pasta with Sausage, Arugula and Spinach

Small tomatoes on the vine and a healthy amount of extra virgin olive oil, give this sauce a real taste of Italy. The wine in the recipe doesn't hurt either. It infuses the Italian sausages with wonderful flavors and allows the peppery arugula and delicate spinach to bath in its tasty juices. A simple one dish meal, both satisfying and delicious.

Pasta with Sausage, Arugula and Spinach
1/2 pound short ridged pasta (cooked a la dente)
2 Italian sausages (sliced in 1 inch slices)
4 tablespoons extra virgin olive oil
1 onion finely chopped
1 garlic finely chopped
1/2 cup of white wine
1/4 cup chicken broth
8 cocktail tomatoes on the vine (cut in thick wedges)
1 tablespoon chopped fresh oregano
4 cups baby arugula
4 cups of baby spinach
Parmesan cheese

In a large frying pan add a small amount of oil and the sausage slices. Brown the meat and transfer to a dish. Add 3 tablespoons of olive oil to the same pan and add the onion, garlic to the hot oil. Saute for about 2 to 3 minutes and add the wine. Pour in the chicken broth and continue to cook for a minute; return the sausages to the pan. Continue cooking to allow the flavors to infuse and sausages to fully cook. Add the chopped tomatoes, fresh oregano, salt and pepper to taste. Simmer for an additional 3 minutes and toss in the arugula and spinach. When the arugula and spinach have wilted, add the drained past and toss. Plate the pasta; drizzle more olive oil and grate parmesan cheese over the pasta. Serves 4