Ingredients
1 large onion, chopped3 garlic cloves, minced2 tablespoons olive oil1 cup reduced-sodium chicken broth2 cups dry white wine or additional reduced-sodium chicken broth1 can (14-1/2 ounces) diced tomatoes, undrained1 can (6 ounces) tomato paste2 tablespoons sugar1 teaspoon ground cumin1/4 teaspoon cayenne pepper1/4 teaspoon pepper1 pound turkey Italian sausage links, sliced1 medium green pepper, julienned1 medium sweet red pepper, julienned5 cups hot cooked penne pasta
Preparation
In a large saucepan, saute onion and garlic in oil until tender. Add broth and wine. 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; drain. Stir in the tomato mixture. Serve over pasta.
