In a large pot cook pasta in lightly salted boiling water according to package directions. Drain, reserving 1 cup cooking liquid.
In a very large skillet heat oil over medium-high heat. Add onion and garlic; cook 2 to 3 minutes or until tender. Add sausage and summer squash; cook and stir 2 minutes or until browned. Stir in dried tomatoes. Gradually add greens, stirring and tossing until wilted. Add wine, salt, and pepper. Bring to boiling. Add pasta and enough cooking liquid to moisten. Heat through. Serve topped with cheese.