Ingredients
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1/2 red bell pepper, cut in chunks
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1 large onion, cut in chunks
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2 ounces white mushrooms, sliced
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1 (14 -16 ounce) can tomatoes
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1 yellow squash, cut in rounds
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2 zucchini, cut in rounds
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2 tablespoons tomato paste
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1 tablespoon Italian spices (a mix of oregano, basil and thyme)
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1 teaspoon garlic powder
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salt and pepper
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1/2 lb penne pasta, cooked
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1 green bell pepper, cut in chunks
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1 lb hot Italian turkey sausage link (about 4)
Instructions
- Place sausage links along with 1/2 cup of water in non-stick dutch oven. Prick skins. Heat to a boil and cook, turning once until sausages are grey and begin to give off liquid.
- Add onion chunks and continue to boil.
- When onion is tender, add mushrooms and peppers.
- Cook until peppers are almost tender; add squash and zucchini.
- Continue to cook at a boil to evaporate liquid.
- When liquid is almost gone, remove sausages, cut each into 4 or 5 chunks, and add back to pot.
- Add tomatoes with their juice, tomato paste and spices. Stir and heat through.
- Serve over cooked pasta.