Pasta with Tuscan Ragu

This recipe serves:  4

1 tablespoon olive oil
8 ounces low-fat Italian sausage, casings removed
2 cloves garlic, minced
1/8 teaspoon red pepper flakes
2 cups finely diced carrots
1 cup finely diced onion
1 cup finely diced celery
1/2 cup dry red wine
3 cups canned chopped tomatoes, with their juices
1 cup low-sodium chicken broth
1/2 cup chopped fresh basil
1 cup freshly grated Parmesan cheese
12 ounces penne pasta
1. In a large saucepan, heat the oil over medium heat. Add the sausage, garlic and red pepper flakes and cook, breaking the sausage up with a wooden spoon, for 5 minutes.

2. Add the carrot, onion and celery and cook until just beginning to brown, about 10 minutes.

3. Add the wine and simmer until it has almost completely evaporated.

4. Add the tomatoes, chicken broth and basil and simmer, uncovered for 30 minutes.

5. Preheat the oven to 350ºF.

6. Meanwhile, cook the pasta in boiling, salted water until it is al dente, about 10 minutes. Drain and toss with the sausage ragu.

7. Transfer the pasta mixture to a deep baking dish. Sprinkle the cheese on top, cover with foil and bake for 10 minutes or until the cheese is melted. Serve in warm pasta bowls.

Serving Size: 1 bowl

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