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Pasta With Roasted Red Pepper And Italia




Source of Recipe


Marla


List of Ingredients




Pasta With Roasted Red Pepper And Italian Sausage Ragu

olive oil cooking spray
1cup dry white or a light bodied red wine
2 6-oz. cans tomato paste
1 28-oz. can chopped roma or regular tomatoes or 2 lb. fresh tomatoes, peeled, seeded and chopped
1 medium red or yellow onion, chopped
2 large cloves fresh garlic, pressed or minced
2 medium red peppers, roasted and coarsely chopped
2 to 3 tablespoons fresh basil (1 tablespoon dry)
1 tablespoon fresh oregano (1/2 tablespoon dry)
1/2 teaspoon thyme
1 large bay leaf
1 to 2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon garlic powder
6 to 8 shakes chili powder or cayenne pepper
fresh ground black pepper to taste
1/2 teaspoon extra virgin olive oil
1 lb. 93% to 98% fat free Spicy or Mild Italian Turkey Sausage, cooked and drained of fat on
paper towels f necessary
1 lb penne or similar pasta cooked according to package directions al dente without salt or oil
fresh grated Parmesan or Asiago cheese, 2 tablespoons per serving or ¼ cup fresh grated



Recipe



Method:
1. Lightly spray a 4?quart stockpot with olive oil cooking spray and preheat on medium. Sauté garlic 2 to 3 minutes or until lightly golden in color. Add tomatoes and all remaining ingredients, except fresh basil if using and olive oil.

2. Simmer sauce for 1 to 6 hours. Add fresh basil and olive oil to sauce a few minutes before end of cooking time.

3. A few minutes before sauce is finished simmering, cook pasta according to package directions. Rinse pasta with and drain. Toss pasta together with sauce or serve pasta in 6 large bowls dividing pasta into 1½ cups per serving topped with 1½ cups sauce and ¼ cup fresh grated cheese.

Yield: 6 servings