Penne Rigate with Spicy Sausage and Zucchini in Tomato Cream Sauce

By Mary-10

Ingredients

• 8 ounces uncooked penne rigate pasta
• 6 ounces hot turkey Italian sausage, casing removed
• 12 ounces zucchini, quartered lengthwise and cut into 1/2 inch slices
• 1 1/2 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/4 teaspoon crushed red pepper
• 3 garlic cloves, minced
• Dash of sugar
• 2 tablespoons red wine vinegar
• 1 (28 ounce) can no salt added whole tomatoes
• 2 tablespoons heavy whipping cream
• Cooking spray
• 3 ounces part skim mozzarella cheese shredded and divided (about 3/4 cup)
• 1 ounce Parmigiano-Reggiano cheese, grated and divided (about 1/4 cup)

Preparation

Step 1

Preheat oven to 375 degrees
Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
Heat a large nonstick skillet over medium high heat. Add sausage to pan, and saute for 5 minutes or until browned, stirring to crumble. Using a slotted spoon, remove sausage from pan. Wipe drippings from pan with paper towel. Add zucchini to pan; saute 3 minutes or until crisp tender, stirring frequently. Add oregano and next four ingredients (through sugar); saute 1 minute. stirring constantly. Add vinegar; cook for 30 seconds or until the liquid evaporates. Drain tomatoes in a sieve over a bowl, reserving 1 cup tomato liquid. Crush tomatoes with hands, and add to zucchini mixture. Add reserved 1 cup tomato liquid; bring to a boil. reduce heat, and simmer 5 minutes, stirring occasionallly. Remove pan from heat; stir in cream. Add pasta and sausage to tomato mixture; stir to combine.
Spoon half of pasta mixture into an 11 x 7 inch glass or ceramic baking dish, or divide half evenly among 4 individual dishes coated with cooking spray. Sprinkle 1 ounce mozzarella and remaining 2 tablespoons Parmigiano Reggiano. Bake at 375 degrees for 20 minutes or until browned and bubbly.