Pasta Arrabbiata with Arugula

This is one of my favorite pasta recipes. It is great for a cold winter night or anytime. I add a little more spice than the recipe says. I have to give a shout out to Ms. Rachael Ray for this recipe.

Ingredients:

Salt
1 pound whole wheat penne rigate or gemelli pasta
1/4 cup extra-virgin olive oil
1 small red onion, finely chopped
4 cloves garlic, grated
1 teaspoon crushed red pepper
1 tablespoon balsamic vinegar
One 28-ounce can diced fire-roasted tomatoes
Black pepper
1 cup grated parmesan cheese
4 cups arugula, coarsely chopped


1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of the cooking water.
2. While the pasta is working, in a deep skillet, heat the oil, 4 turns of the pan, over medium heat. Add the onion, garlic and crushed red pepper and cook for 5 minutes. Stir in the vinegar, then the tomatoes. Season to taste with salt and black pepper and simmer over low heat for 10 minutes.
3. Add the pasta and reserved pasta cooking water to the skillet and toss for 1 minute. Add the cheese, then toss in the arugula and cook until wilted, 1 minute longer