Fast-And-Fresh Sausage Ragu

• 16 ounces rigatoni
• 1 pound Italian sausage, casings removed
• 1 medium onion, diced
• 1 medium zucchini, diced
• 2 medium carrots, diced
• 3 garlic cloves, pressed
• 1/4 teaspoon dried crushed red pepper
• 1 (6-oz.) can tomato paste
• 1 cup dry red wine
• 1 (28-oz.) can diced tomatoes with basil, garlic, and oregano
• Freshly grated Parmesan cheese

1. Cook pasta according to package directions; drain, reserving 1/2 cup pasta water.
2. Meanwhile, cook sausage in a large, 2-inch-deep skillet over medium-high heat for 5 minutes or until sausage crumbles and is no longer pink. For a finer texture, break up the sausage as it cooks using a wooden spoon or potato masher.
3. Add onion, zucchini, and carrots; cook, stirring often, 8 to 10 minutes or until tender. Add garlic and red pepper, and cook, stirring often, 1 to 2 minutes or until garlic is tender. Add tomato paste, and cook, stirring constantly, 1 to 2 minutes. Add wine and reserved pasta water; cook 2 minutes, stirring to loosen bits from bottom of skillet.
4. Add tomatoes, and bring to a boil. Reduce heat to medium, and simmer, stirring occasionally, 10 minutes. Add salt and pepper to taste. Spoon sausage mixture over pasta; sprinkle with cheese before serving.

rigatoni, italian sausage, onion, zucchini, carrots, garlic, red pepper, tomato paste, red wine, tomatoes, parmesan cheese

Taken from www.myrecipes.com/recipe/Fast-and-Fresh-Sausage-Ragu (may not work)