1. Fill a 5- to 6-quart Dutch oven or stockpot two-thirds full with salted water. Heat to a boiling. Stir in penne pasta. Boil gently for 5 minutes. Add frozen vegetables; cook 3 minutes longer or until pasta and vegetables are tender. Drain; set aside 1/4 cup for cooking water.

2. Meanwhile, in a 12-inch nonstick skillet over medium heat, cook and stir sausage in oil 5 minutes or until light brown. Stir in garlic; cook and stir 1 minute longer.

3. Stir in tomatoes, basil, oregano, salt, pepper and remaining 1/4 cup cooking water. Heat to a boiling. Stir in cooked pasta and vegetables until heated thoroughly. Spoon into a serving dish. Top with shredded Parmesan cheese.