Directions

1. In 2-quart saucepan, heat chicken broth; set aside.
2. In heavy-duty 3-quart saucepan, brown sausage over medium-high heat 4 minutes or until sausage is brown. Remove sausage with slotted spoon and set aside.
3. In same saucepan, add oil and cook onion over medium heat, stirring occasionally, 3 minutes. Stir in red pepper and garlic and cook 1 minute. Add rice and cook, stirring occasionally, 1 minute. Slowly add 1 cup broth, wine and oregano and cook, stirring constantly, until liquid is absorbed. Continue adding 2 cups broth, 1 cup at a time, stirring frequently, until liquid is absorbed.
4. Meanwhile, stir Pasta Sauce into remaining 1-1/2 cups broth; heat through. Continue adding broth mixture, 1 cup at a time, stirring frequently, until rice is slightly creamy and just tender. Return sausage to saucepan and stir in cheese and black pepper. Garnish, if desired, with additional fresh grated Parmesan cheese. Serve immediately.