Italian Sausage Marinara With Penne

• 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

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.
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.
3. Meanwhile, cook pasta according to package directions; drain. Serve with sauce.

italian turkey sausage links, zucchini, sweet yellow pepper, mushrooms, olive oil, garlic, red wine, italian crushed tomatoes, tomatoes, parmesan cheese, hot sauce, italian seasoning, sugar, salt, whole wheat penne pasta

Taken from www.tasteofhome.com/recipes/italian-sausage-marinara-with-penne/ (may not work)