Penne Rigate with Spicy Sausage and Zucchini in Tomato Cream Sauce

Ingredients

• 28 ounce canned tomatoes whole canned
• 0.3 teaspoon pepper red crushed
• 1 teaspoon thyme dried
• 3  garlic clove minced
• 2 tablespoons cup heavy whipping cream 
• 6 ounces turkey sausage italian hot
• 1.5 teaspoons oregano dried
• 0.3 cup parmesan divided grated
• 0.8 cup part-skim mozzarella cheese shredded divided
• 8 ounces penne pasta uncooked
• 2 tablespoons red wine vinegar 
• 1 Dash sugar 
• 12 ounces zucchini quartered cut into 1/2-inch slices

Equipment

• bowl
• frying pan
• paper towels
• oven
• sieve
• baking pan
• slotted spoon

Directions

1. Preheat oven to 37
2. Cook pasta according to package directions, omitting salt and fat.
3. Drain; set aside.
4. Heat a large nonstick skillet over medium-high heat.
5. Add sausage to pan, and saut for 5 minutes or until browned, stirring to crumble. Using a slotted spoon, remove sausage from pan. Wipe drippings from pan with a paper towel.
6. Add zucchini to pan; saut 3 minutes or until crisp-tender, stirring frequently.
7. Add oregano and next 4 ingredients (through sugar); saut 1 minute, stirring constantly.
8. Add vinegar; cook for 30 seconds or until the liquid evaporates.
9. Drain tomatoes in a sieve over a bowl, reserving 1 cup tomato liquid. Crush tomatoes with hands, and add to zucchini mixture.
10. Add reserved 1 cup tomato liquid; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally.
11. Remove pan from heat; stir in cream.
12. Add pasta and sausage to tomato mixture; stir to combine.
13. 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.
14. Sprinkle 1 ounce mozzarella and 2 tablespoons Parmigiano-Reggiano over pasta. Top with remaining pasta mixture; sprinkle evenly with remaining 2 ounces mozzarella and remaining 2 tablespoons Parmigiano-Reggiano.
15. Bake at 375 for 20 minutes or until browned and bubbly.
16. Wine Match: Highlight the acidic tomatoes and tame the spice with a McManis Family Pinot Grigio ($10), or pull out the earthy, meaty sausage and herb flavors with a Campo Viejo Rioja Tempranillo ($10). --Gretchen Roberts