1 13-oz box whole wheat rotini, penne or other shape pasta
2 tsp olive oil
12 oz cooked chicken sausage, garlic or sweet/hot Italian flavor, sliced into 1/4-inch rounds
1/4 cup chopped leeks
1 small red bell pepper, roughly chopped
12 slow-roasted green (or red) tomato halves
1 large clove garlic, roughly chopped
12 large pitted black olives, cut in half
Pinch of red pepper flakes (or more, to taste)
1 cup dry white wine
1/4 cup roughly chopped flat-leaf parsley
1/4 tsp fresh black pepper
1/2 cup grated Parmigiano-Reggiano cheese, divided
Bring 6 quarts of water to boil in a stock pot. Cook the pasta according to package directions, stopped one minute before the suggested cook time. Drain, reserving 1/4 cup of the cooking water. Do not rinse the pasta. Set aside.
In a large, deep sauté pan, heat the oil over medium-high heat, and cook the sausage, stirring occasionally, until lightly brown on both sides. Add the leeks, bell pepper, tomato, garlic, black olives and red pepper flakes, and sauté for 3 minutes, until the leeks are soft. Pour in the wine, and let it cook down for 1-2 minutes.
Add the cooked pasta to the pan, along with the parsley, black pepper, and half of the parmesan cheese. Cook, stirring, until the ingredients are all incorporated, 1-2 minutes. If it seems too dry, add 1/4 cup of the pasta cooking water.
Serve hot or at room temperature, topped with remaining cheese.