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

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 at approximately 212 calories; 6.5 grams total fat; 1.3 gram saturated fat; 32 milligrams cholesterol; 34 grams carbohydrate; 4.4 grams dietary fiber; 18 grams protein; 1341 milligrams sodium

Traditional recipe compares at 440 calories and 33 grams total fat vs. 212 calories and 6.5 grams fat.

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