Recipe Review: Sausage Ragu With Zucchini and Onions

I'm the queen of seeing a recipe, liking the idea, and then changing it entirely around so that it works for me. So this recipe is very loosely based off one in the November/December issue of Clean Eating Magazine, but it's very highly adapted for my own tastes.

- 8 ounces chicken garlic sausage, removed from casing
- 8 ounces uncooked whole wheat pasta (I used a mix of rotini and pappardelle)
- 2 zucchinis, quartered and chopped
- 1 tbsp minced garlic
- 3 cans low sodium tomato paste
- 1/2 cup red wine (I used what we had open, the Campo Viejo Tempranillo.)
- Italian seasoning to taste
- 1/2 cup Diced onions
- 1 tbsp olive oil
- red pepper flakes

Put water on to boil to cook pasta. In the meantime, heat olive oil in deep skillet and add sausage. Saute until cooked through. Then add diced onions, garlic, and zucchini. Once these are soft, add tomato sauce, red wine, and seasoning. Continue cooking over medium heat, seasoning sauce to taste. Once pasta is cooked to taste, plate pasta, add sauce mixture on top and sprinkle red pepper flakes on top. This made three large servings for us: one for me and two for John.

Here it is mid-cooking.

The overall result: It was delicious but the sauce was a bit watery. I would probably use one less can of tomato sauce next time and replace it with a can of tomato paste. The wine gave the sauce a nice flavor. The sausage also added a nice flavor to the sauce. It was chocked full of veggies, which I always love in a pasta dish.