Ingredients
4
4 servings
- •1 tablespoon olive oil
- •12 ounces vegetarian Italian-style sausage, sliced
- •1 medium onion, cut into thin wedges
- •1 medium yellow bell pepper, cut into bite-sized strips
- •3 cloves garlic, minced
- •¼ cup dry red wine
- •1 (28 ounce) can crushed tomatoes
- •1 (14.5 ounce) can fire-roasted diced tomatoes, with juice
- •1 tablespoon Italian seasoning
- •1 teaspoon white sugar
- •½ teaspoon salt
- •¼ teaspoon crushed red pepper
- •1 (8 ounce) package dried penne pasta
- •2 tablespoons shredded Parmesan cheese, or to taste
Instructions
- Heat oil in an extra-large skillet over medium-high heat. Add sausage; cook until browned, turning occasionally, about 5 minutes. Remove from the skillet, reserving drippings in skillet.
- Add onion, bell pepper, and garlic to the skillet; cook, stirring, over medium heat until softened, 5 minutes. Carefully add wine to skillet. Cook, scraping up any browned bits, for 1 minute. Add crushed tomatoes, fire-roasted tomatoes, Italian seasoning, sugar, salt, and red pepper. Return sausage to skillet. Bring to a boil. Reduce heat; simmer, covered, stirring occasionally, for 10 minutes. Uncover and cook until desired consistency, about 5 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- Serve pasta topped with sauce and sprinkle with Parmesan cheese.
Nutritional Facts
Per 4 servings
- Calories: 591
- Carbohydrate: 77g
- Fat: 21g
- Fiber: 10g
- Protein: 29g
- Sugar: 8g
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