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1 large onion, chopped
3 garlic cloves, minced
2 tablespoons olive or canola oil
1 cup reduced-sodium chicken broth
2 cups dry white wine or additional
reduced-sodium chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
2 tablespoons sugar
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
1 pound turkey Italian sausage links, sliced
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
5 cups hot cooked penne pasta
In a large saucepan, saute onion and garlic in oil until tender. Add broth and wine or additional broth. Bring to a boil; cook, uncovered, until liquid is reduced to 1 cup. Reduce heat. Stir in the tomatoes, tomato paste, sugar, cumin, cayenne and pepper. Cover and simmer for 15-20 minutes.
Meanwhile, in a nonstick skillet, cook sausage and peppers over medium heat until sausage is no longer pink and peppers are tender. Stir into the tomato mixture. Serve over pasta.
5 servings.
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