Makes 3 cups ragu, 4 cups pasta
Total time: 40 minutes
1/2 lb. dry penne or ziti
1/2 lb. bulk Italian Sausage
3/4 cup yellow bell pepper, diced
1/2 cup onion, diced
2 t. tomato paste
2 t. garlic, minced
1/2 cup dry white wine
1 can diced tomatoes in juice (14 oz.)
1 t. sugar
Pinch red pepper flakes
Salt to taste
1/2 cup chopped fresh parsley
Grated Parmesan
Bring a large pot of salted water to a boil for the penne.
Cook pasta according to package directions; drain and set aside.
Brown the sausage in a large saute pan over medium-high heat for 5 minutes, crushing it into small pieces using a potato masher. Add the bell pepper and onion; cook 5 minutes.
Stir in tomato paste and garlic. Saute 2 minutes, stirring frequently.
Deglaze with wine, then increase heat to high and cook until liquid is nearly evaporated. Add tomatoes, sugar, and pepper flakes; bring to a simmer and cook 5-8 minutes, or until thickened.
Season ragu with salt, stir in parsley, and serve over penne. Garnish each serving with Parmesan.
Per 3/4 cup ragu with 1 cup pasta: 425 calories; 28% calories from fat; 13g total fat; 53g carb; 842mg sodium; 2g fiber; 9g protein.
From Cuisine at Home magazine, Issue No. 65, October 2007
