Turkey Sausage Ragu

I found this one in the November/December 2009 issue of Clean Eating. So much flavor.

Ingredients:
1 tbs olive oil
1 yellow onion
1 tbs fresh thyme leaves or 1 tsp dried thyme
8 oz spicy Italian turkey sausage, casings discarded
1/4 tsp red pepper flakes
3 cloves garlic, minced
1/2 cup red wine
1 14.5 oz can diced tomatoes
1 tbs fresh oregano, torn or 1 tsp dried oregano
1 large bunch kale, cleaned stems discarded roughly chopped
2 tbs Newman's Own Light Balsamic Vinaigrette or 1 tbs balsamic vinegar + 2 tbs olive oil
1 box Ronzoni Healthy Harvest Whole Grain Fusilli pasta
Sea salt and fresh ground black pepper, to taste
1/2 cup fresh parsley, for garnish
Parmesan cheese, for garnish

Instructions:
1. Add 1 tbs olive oil, onion and thyme to a medium pot over medium heat. Stir to coat, cover and cook until onion is soft and beginning to color, 5 minutes, stirring every minute. Uncover pot, add sausage, garlic, and red pepper. Continue to cook for 5 minutes.
2. Remove sausage from heat. Add red wine. Return to heat and reduce for 1 minute. Add tomatoes, kale, and oregano. Stir well, cover and cook for 5 minutes.
3. Remove cover and continue cooking until sauce is thickened, 10 minutes.
4. Cook pasta al dente, according to package directions.
5. Stir into sauce Vinaigrette or balsamic vinegar + olive oil. Season with salt and black pepper.
6. Drain pasta and toss with sauce.
7. Serve topped with fresh parsley and Parmesan cheese.