Rigatoni With Sausage and Red Pepper Strips Yummy!

This is an adopted recipe that Hubby loved when I prepared it. It is full of flavor and has a very nice presentation on the plate. It is low-fat and was originally printed in Cooking Light.

• Ready In: 35 mins
• Serves: 2

Ingredients

• 1 3⁄4 cups rigatoni pasta, uncooked
•  vegetable oil cooking spray
• 1⁄4 cup onion, chopped
• 6  ounces  Italian turkey sausage
• 1  teaspoon  italian seasoning
• 1  dash crushed red pepper flakes
• 3⁄4 cup red bell pepper, julienne cut
• 1⁄2 teaspoon fennel seed, crushed
• 1  dash crushed red pepper flakes
• 1 (14 1/2ounce) can no-salt-added whole tomatoes, undrained and chopped
• 1⁄4 cup dry red wine (glass for the chef)
• 1⁄4 cup fresh Italian parsley, chopped

Directions

1. Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
2. Coat a large skillet with cooking spray, and place over medium heat until hot.
3. Add onion, sauté 3 minuets.
4. Add sausage and next 3 ingredients, cook 5 minutes or until sausage is browned, stirring to crumble.
5. Drain and set aside.
6. Wipe skillet with paper towel.
7. Coat skillet with spray; place over medium heat until hot.
8. Add bell pepper, sauté 4 minuted.
9. Add sausage mixture, tomatoes and wine, stir well.
10. Bring to boil, reduce heat and simmer 25 minutes, stirring occasionally.
11. Stir in parsley.
12. Serve over pasta!