- Bring a large pot of salted water to a boil. Cook the pasta until al dente, about 10 minutes, then drain and set aside.
- Meanwhile, heat the olive oil in a skillet. Add the fennel, garlic, leeks, carrots, broccoli and Italian seasoning and sauté for about 5 minutes, tossing frequently. Deglaze the pan with the red wine and scrape the bottom of the pan with a wooden spoon to incorporate all the flavor of the cooked vegetables. Stir in the tomato sauce or salsa and simmer for about 10 minutes.
- Serve over the warm pasta and top with a handful of fresh arugula over each serving.