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Italian Sausage Marinara with Penne

Fill your house with the warm, wonderful aroma of this rich, bold-flavored sauce. It’s my first original recipe and a family favorite from the start. We love its zesty blend of veggies and Italian turkey links. —Teresa Kriese, Eau Claire, Wisconsin

8 ServingsPrep: 30 min. Cook: 1 hour

Ingredients

1 package (19-1/2 ounces) Italian turkey sausage links, cut into 1/2-inch slices
3 small zucchini, cut into 1/2-inch slices
1 medium sweet yellow pepper, julienned
1 cup sliced fresh mushrooms
2 tablespoons olive oil
2 garlic cloves, minced
1/2 cup dry red wine or reduced-sodium chicken broth
1 can (28 ounces) Italian crushed tomatoes
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1/3 cup grated Parmesan cheese
4-1/2 teaspoons Louisiana-style hot sauce
3 teaspoons Italian seasoning
1 teaspoon sugar
1/4 teaspoon salt
4 cups uncooked whole wheat penne pasta

Directions

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

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Italian Sausage Marinara with Penne (continued)

Directions (continued)

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. Yield: 8 servings.

Nutrition Facts: 1 cup sauce with 1 cup pasta equals 441 calories, 12 g fat (2 g saturated fat), 44 mg cholesterol, 991 mg sodium, 56 g carbohydrate, 8 g fiber, 24 g protein.

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.