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Marinara with Sausage, Zucchini, and Olives

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As a simple, sausage-centric marinara recipe, this dish uses fresh peppers and herbs to add a bit of spice.


4 Italian sausage links, sliced3 garlic cloves, sliced1 (28 ounce) can Red Gold® Whole Peeled Tomatoes 28 oz, crushed by hand1 tablespoon Red Gold® Tomato Paste 6 oz1/4 teaspoon sugar2 tablespoons chopped fresh oregano2 tablespoons chopped fresh parsley2 medium zucchini, cubed1/4 cup sliced black olives1 medium yellow bell pepper, cubed1/4 cup grated Parmesan cheeseCooked penne pasta


  • Heat a large nonstick skillet over medium heat. Add sausage and cook for 3 to 5 minutes, browning on all sides; drain.
  • Stir in remaining ingredients except cheese and pasta. Reduce heat to medium low and cover. Cook 10 to 15 minutes, stirring occasionally, until sausage is no longer pink. Check zucchini for desired doneness by sticking a piece with a fork and cook longer if it is not to your liking.
  • Sprinkle with cheese; cover and cook until cheese is melted. Serve over pasta.
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