This is one of the favorite pasta dishes we serve. It is easily made vegetarian by omitting the sausage. Bill has also been known to add mini mozzarella cheese chunks at the end for a cheesier dish. Enjoy!
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.

_ 2 Tablespoons Olive oil
2 Cups chopped leaks (some greens)
1 Tablespoon minced garlic
1 teaspoon Salt
1 teaspoon dried Thyme leaves
½ teaspoon ground black pepper
½ teaspoon cumin
1 ½ Cups chopped Carrots
1 ½ Cups chopped Celery
6 Cups chicken and/or sausage broth
8 oz dry lentils
2 Tablespoons Tomato Paste
½ pound Kielbasa, cubed
½ pound chorizo sausage, cubed (use more hot sausage if desired or all kielbasa for a more mild flavor)

Put cubed meat into a sauce pan with enough water to cover the meat. Bring to a boil and turn to a simmer for 10 minutes.  Remove meat and set aside. Skim fat off of broth. Set broth aside. Measure stock and add enough chicken stock to make 6 Cups of stock.

Heat oil in large stock pot or Dutch oven over medium heat. Sauté leeks, garlic, salt, thyme, pepper and cumin until leaks are softened. Stir in Carrots and Celery and sauté for 5 minutes. Add combined stock, lentils and tomato paste. Cover and simmer for 50 minutes or until lentils are tender. Add sausage and simmer 10 more minutes. Serve with Parmesan cheese or hot sauce if desired.

Servings: 6