12 oz. rigatoni, uncooked
1 tbsp. olive oil
1 sm. onion, chopped
1/2 lb. turkey sausage, casing removed
1 tsp. fresh thyme leaves, chopped
1/2 tsp. fresh oregano leaves, chopped
1 tsp. basil leaves, chopped
1/2 tsp. fennel seeds, crushed
Dash of crushed red pepper
1 red Bell pepper, cut into strips (1 cup)
1 (14 1/2 oz.) can whole tomatoes, undrained & chopped
1/4 c. dry red wine
1/4 c. fresh parsley, chopped
Freshly grated Parmesan cheese

Cook pasta according to directions, omitting salt and oil. Drain and set aside. Heat olive oil in skillet over medium heat and saute onion until tender. Add sausage, thyme, oregano, basil, crushed red pepper and fennel and cook 5 minutes or until sausage is brown and broken apart. Drain. Set aside. Wipe skillet out with a paper towel. In same skillet, add 1/2 tablespoon olive oil and over medium heat, saute Bell pepper about 4 minutes. Add sausage mixture, tomatoes and wine and stir well. Bring to a boil and reduce heat. Simmer for 25 minutes, stirring occasionally. Stir in parsley. Serve over pasta with Parmesan cheese.