Bell Pepper and Tomato Penne with Meatballs

Ingredients

• 2 tablespoons balsamic vinegar 
• 0.5 cup julienne-cut bell pepper yellow
• 0.3 teaspoon pepper black freshly ground
• 0.3 cup cremini mushrooms finely chopped
• 0.3 teaspoon pepper red crushed
• 1 large egg yolk 
• 0.3 cup basil fresh thinly sliced
• 2 tablespoons parsley fresh finely chopped
• 4  garlic cloves thinly sliced
• 0.3 cup kalamata olives pitted quartered
• 0.5 pound pd of ground turkey lean
• 2 teaspoons olive oil 
• 0.3 cup onion fresh minced
• 0.8 cup onion chopped
• 0.5 cup julienne-cut orange bell pepper 
• 0.3 teaspoon oregano dried
• 0.5 teaspoon oregano dried
• 2 tablespoons parmesan cheese fresh grated
• 8 ounces penne pasta tube-shaped uncooked 2 cups pasta
• 2 pounds plum tomatoes seeded chopped
• 0.1 teaspoon salt 
• 0.3 teaspoon salt 
• 0.5 teaspoon salt divided
• 1 teaspoon sugar 
• 0.5 cup sacremento tomato juice 
• 0.8 ounce bread white firm such as Pepperidge Farm

Equipment

• food processor
• frying pan
• baking sheet
• sauce pan
• oven

Directions

1. Preheat oven to 40
2. To prepare meatballs, place bread in a food processor; pulse 10 times or until fine crumbs measure 1/2 cup.
3. Combine breadcrumbs, 1/3 cup onion, and next 8 ingredients (1/3 cup onion through turkey); stir well to combine. Lightly coat hands with cooking spray. Shape turkey mixture into 20 (1-inch) meatballs.
4. Place on a baking sheet coated with cooking spray.
5. Bake at 400 for 12 minutes or until done; cover and keep warm.
6. To prepare sauce, heat oil in a large nonstick skillet over medium-high heat.
7. Add 3/4 cup onion; saut 3 minutes.
8. Add garlic; saut 1 minute.
9. Add bell peppers and 1/4 teaspoon salt; saut 2 minutes.
10. Add tomato and next 6 ingredients (tomato through black pepper); bring to a boil. Reduce heat; simmer, uncovered, 13 minutes or until sauce thickens. Stir in basil and 1/4 teaspoon salt.
11. Add meatballs; stir to coat.
12. To prepare pasta, while sauce cooks, bring 3 quarts of water to a boil in a large saucepan; add 1/8 teaspoon salt and pasta. Cook 10 minutes or until al dente; drain.
13. Serve meatball mixture over pasta.