Use cauliflower or roasted peppers if you don't like zucchini.
Serves 4 (serving size: about 1 1/2 cups)
1. Preheat oven to 375°.
2. Cook pasta according to package directions, omitting salt and fat. Drain; set aside.
3. Heat a large nonstick skillet over medium-high heat. Add sausage to pan, and sauté 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. Add zucchini to pan; sauté 3 minutes or until crisp-tender, stirring frequently. Add oregano and next 4 ingredients (through sugar); sauté 1 minute, stirring constantly. Add vinegar; cook for 30 seconds or until the liquid evaporates. Drain tomatoes in a sieve over a bowl, reserving 1 cup tomato liquid. Crush tomatoes with hands, and add to zucchini mixture. Add reserved 1 cup tomato liquid; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Remove pan from heat; stir in cream. Add pasta and sausage to tomato mixture; stir to combine.
4. 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. 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. Bake at 375° for 20 minutes or until browned and bubbly.
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