Cook penne according to package directions.

Reserve 1/3 cup cooking water.

Drain penne.

Meanwhile, heat olive oil in a large nonstick skillet over medium low heat.

Add garlic and crushed red pepper.

Cook 1 to 2 minutes, stirring until fragrant but not brown.

Add mushrooms and salt.

Cook 3 to 5 minutes or until browned (add a little water if mixture seems dry).

Stir in roasted red peppers and arugula.

Increase heat to medium high.

Cook 3 or 4 minutes or until arugula is wilted.

Place penne in a large, warm bowl.

Add reserved water, arugula mixture, black pepper, and 1/3 cup Parmesan cheese.

Toss to coat.

Sprinkle with almonds and remaining Parmesan cheese.

Serve immediately.