Servings: 6

1 tbs olive oil 1 tbs olive oil
8 oz low fat italian sausage 8 oz low fat italian sausage
2 cloves minced garlic 2 cloves minced garlic
1/4 tsp red pepper flake ¼ tsp red pepper flake
2 cups finely diced carrots 2 cups finely diced carrots
1 cup finely diced onion 1 cup finely diced onion
1 cup finely diced celery 1 cup finely diced celery
1/2 C dry red wine ½ C dry red wine
1 28 oz can diced tomatoes with juice 1 28 oz can diced tomatoes with juice
1 C chicken broth 1 C chicken broth
1/2 C fresh basil chopped ½ C fresh basil chopped
1 C Parmesan cheese 1 C Parmesan cheese
16 oz penne pasta 16 oz penne pasta

Preheat oven to 350 degrees.
Heat oil over medium heat, add sausage, garlic and red pepper.  Cook for 5 minutes.
Add carrot, onion and celery and cook until browned and add wine.  Cook wine until evaporated.
Add tomatoes, chicken broth and basil, let simmer for 30 minutes.
Add all to casserole pan and top with parmesan cheese.  Bake for 20 minutes until heated through and cheese is starting to brown.