1 red Pepper Julianne (aprox. 2 cups)
1 green Pepper Julianne (approx 2 cups)
1-2 large onion, Julianne approx (3 cups)
1 12 oz can tomato past
1 28 oz can diced tomatoes
2 28 cans crushed tomatoes
3 med. Zucchinis quartered and sliced (or a combination of zucchini and summer squash)
1 ½ cups dried tomatoes, julienne
6 cups mushrooms quartered (baby portabellas or white)
2 pounds Italian sausage, cooked, halved and sliced
¼ Cup Fresh basil
1 T Tarragon
2-3 Tablespoons minced Garlic
1 T Marjoram
½ T Oregano
4 pounds Penne Pasta
Washed baby spinach leaves 12oz bag
Fresh Parmesan cheese, grated.
Sautee mushrooms with tarragon in olive oil, set aside.
Sautee zucchini with basil in olive oil, set aside
In a large pot, sauté onion, peppers with garlic and marjoram, oregano, basil in olive oil. Add tomatoes, sautéed mushrooms, dried tomatoes and cooked Italian sausage. Add salt and pepper to taste. Add small amount of sugar if too acidic. Cook over low heat for 30 to 60 minutes.
Cook 4 # of penne according to package directions.
Drain Pasta and put in a large dish and toss with olive oil to keep from sticking. Keep warm if needed.
Add Zucchini to sauce and cook addition 1 minute.
Add spinach and sauce to Pasta and toss together, top with cheese and serve.