2 tablespoons extra virgin olive oil
1 lb hot or sweet Italian sausage, sliced 1/2 inch thick or crumbled
1 small red onion, thinly sliced
1 red bell pepper, thinly sliced
2-3 cloves garlic, minced
2 tablespoons tomato paste
1 (15 oz) can diced tomatoes
1/4 teaspoon fennel seed (optional)
8 oz medium pasta such as gemelli or penne
2 cups vegetable or chicken broth
1/2 cup Parmesan cheese, plus more for serving
3 cups baby arugula
Kosher salt and freshly ground pepper, to taste
Heat olive oil in a large pot or skillet over medium heat. Add sausage, onion, and red pepper and cook, stirring frequently, until onions and pepper are tender and sausage is cooked through, about 6 minutes. Add garlic and cook one minute more.
Stir in tomato paste and let cook briefly, about 30 seconds. Add diced tomatoes and fennel seed, if using.
Stir in pasta and broth. Cover with lid and cook until pasta is al dente, stirring occasionally, 8-10 minutes.
Remove lid and stir in Parmesan cheese and arugula. Season to taste and serve with additional Parmesan cheese, if desired. Enjoy!