Ingredients
1 package (19-1/2 ounces) Italian turkey sausage links, cut into 1/2-inch slices3 small zucchini, cut into 1/2-inch slices1 medium sweet yellow pepper, julienned1 cup sliced fresh mushrooms2 tablespoons olive oil2 garlic cloves, minced1/2 cup dry red wine or reduced-sodium chicken broth1 can (28 ounces) Italian crushed tomatoes1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained1/3 cup grated Parmesan cheese4-1/2 teaspoons Louisiana-style hot sauce3 teaspoons Italian seasoning1 teaspoon sugar1/4 teaspoon salt4 cups uncooked whole wheat penne pasta
Preparation
In a Dutch oven, saute sausage until no longer pink; drain. Remove and set aside. In the same pan, saute the zucchini, pepper and mushrooms in oil until tender. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan.
Add the crushed tomatoes, diced tomatoes, cheese, hot sauce, Italian seasoning, sugar and salt. Stir in sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until slightly thickened.
Meanwhile, cook pasta according to package directions; drain. Serve with sauce.
