On Sunday I made the sauce for this dish. Paula just cooked up the pasta before she came to school and we mixed it all together. It was quite tasty for such a simple dish. I found the recipe in the May 2014 Cooking Light. The recipe is called Quick Rotini with Sausage and Tomato Sauce although you could use any type of pasta that would hold on to the thick sauce.
If you plan to enjoy the meal on the same day, then bring a large saucepan of water to a boil. Add 8-10 ounces of rotini pasta and cook 7 minutes or until al dente. Drain the pasta in a colander over a bowl, reserving 1 cup cooking liquid.
If you plan to make the sauce beforehand, heat a large skillet over medium-high heat. Coat the pan with cooking spray. Add 2 sweet Italian sausage links (removed from their casing) to the pan and cook 5 minutes or until browned, stirring to crumble. Add 1 cup chopped arugula, 1 large minced onion, 1 tablespoon of chopped fresh oregano (or 1 teaspoon of dried oregano, crushed red pepper to taste, and 3 thinly sliced garlic cloves. Cook 2 minutes, stirring frequently.
Add the reserved 1 cup cooking liquid (Note: since I made this ahead of time, I added 1 cup of water along with a 1/2 teaspoon of corn starch to thicken the sauce), 1 14.5-ounce can of crushed tomatoes, 1/2 teaspoon of sugar and black pepper and salt to taste to the pan. Bring to a boil. Add the pasta and cook for another 2 minutes. Divide pasta mixture among 4 shallow bowls and top with Parmesan cheese to taste.