Taste of Home
Italian Sausage Marinara with Penne
TOTAL TIME: Prep: 30 min. Cook: 1 hour
YIELD: 8 servings.
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
Ingredients
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1 package (19-1/2 ounces) Italian turkey sausage links, cut into 1/2-inch slices
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3 small zucchini, cut into 1/2-inch slices
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1 medium sweet yellow pepper, julienned
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1 cup sliced fresh mushrooms
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2 tablespoons olive oil
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2 garlic cloves, minced
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1/2 cup dry red wine or reduced-sodium chicken broth
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1 can (28 ounces) Italian crushed tomatoes
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1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
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1/3 cup grated Parmesan cheese
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4-1/2 teaspoons Louisiana-style hot sauce
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3 teaspoons Italian seasoning
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1 teaspoon sugar
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1/4 teaspoon salt
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4 cups uncooked whole wheat penne pasta
Directions
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1.
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.
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2.
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.
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3.
Meanwhile, cook pasta according to package directions; drain. Serve with sauce.
Nutrition Facts
1 cup sauce with 1 cup pasta: 441 calories, 12g fat (2g saturated fat), 44mg cholesterol, 991mg sodium, 56g carbohydrate (8g sugars, 8g fiber), 24g protein.
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