Turkey Sausage Tomato Sauce & Rotini Pasta

I decided at the last minute to cook dinner last night instead of relying on a frozen dinner or a pbj sandwich. I had the ingredients to make Jennie-O's turkey sausage spirals so I figured I would go ahead and make this. I started out making the recipe and it was going good but then I got to part 3 and it says the sauce needs to cook for at least an HOUR. Excuse me...I do not have that kind of time. So I quickly had to improvise and move to plan b. Plan b consisted of incorporating similar recipes from Skinny Taste and Weight Watchers. In the end I came out with a good dinner! More importantly I have lunch for today!! I love leftovers!!

Ingredients:

• 1.25 lb Honeysuckle Sweet Italian Turkey Sausage Links, casings removed
• 1 cup finely chopped onion
• 1 cup thinly sliced green bell pepper 
• 1 tablespoon minced garlic 
• 1 tablespoon dried oregano leaves
• 2 teaspoons dried basil leaves 
• 1/4 teaspoon red pepper flakes 
• 28 ounce can crushed tomatoes 
• 13.25 ounces Healthy Harvest Whole Grain Rotini, cooked according to package directions
• 6 teaspoons reduced-fat grated Parmesan cheese, divided
• 2 teaspoons olive oil

Directions:

• Heat oil in a large nonstick skillet over medium-high heat. 
• Add chopped onion, sliced bell pepper, garlic, oregano, basil, and red pepper flakes. Cook, stirring frequently, until onion is translucent. 
• Remove the casings from the sausage and add to skillet. Cook sausage until browned. 
• When the sausage is browned and cooked through, add crushed tomatoes and bring to a boil. 
• Reduce heat, cover, and simmer 5 minutes. 
• Serve 1/2 cup sauce over 1 cup cooked rotini pasta or your favorite whole wheat pasta
• Sprinkle 1 teaspoon of reduced-fat grated Parmesan cheese over each serving and enjoy!