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Chunky Italian Sausage Marinara

Yield 8 servings


  • 6 to 8 sun-dried tomatoes
  • 1 tablespoon olive or vegetable oil
  • 1/2 pound hot Italian turkey sausage links, sliced
  • 3 cloves garlic, minced
  • 2 cups (about 6 ounces) sliced fresh mushrooms
  • 1 cup coarsely chopped green pepper
  • 3/4 cup chopped onion
  • 1 3/4 cups (15-ounce can) tomato sauce
  • 1 3/4 cups (14 1/2-ounce can) diced tomatoes in juice, undrained
  • 1/2 cup dry red wine
  • 2 to 3 tablespoons tomato paste
  • 2 tablespoons dried basil leaves
  • 2 tablespoons light brown sugar
  • 2 tablespoons dried oregano leaves
  • 1 teaspoon crushed dried red pepper
  • Salt and pepper to taste
  • 1 package RONZONI HEALTHY HARVEST Linguine, uncooked
  • Grated Parmesan or Romano cheese

How to Make It

  1. Soak sun-dried tomatoes in boiling water 5 minutes; drain and chop. In medium saucepan over medium heat, heat oil; add sausage. Cook until sausage is done, stirring occasionally; add garlic. Cook 1 minute. Add mushrooms, green pepper and onion; cook 3 minutes or until soft, stirring occasionally. Stir in remaining ingredients except pasta and cheese; cook, covered, 30 minutes. Meanwhile, cook pasta according to package directions. Top hot pasta with sauce and cheese.