- 1 (16 ounce) package O Organics™ Penne Rigate
- 3 tablespoons O Organics™ Extra Virgin Olive Oil
- 1 pound turkey Italian sausage, cut into bite-size chunks
- 1/2 pound mushrooms, quartered
- 4 cups eggplant, cut into 1 inch chunks
- 3/4 pound broccoli, cut into small pieces
- 1 (25 ounce) jar O Organics Marinara Pasta Sauce
- 1/2 cup dry red wine
- Safeway SELECT Verdi Shredded Parmesan Cheese
- Cook penne according to package directions; drain, rinse with cold water until cool, drain again. Return pasta to pan, and stir in 1 1/2 tablespoon oil. Set aside.
- While pasta cooks, in a 12-inch nonstick frying pan over medium-high heat, stir sausage often until browned, 10 to 12 minutes. Spoon from pan; set aside.
- Add mushrooms and 1 tablespoon oil to pan; stir often until mushrooms are browned, about 5 minutes. Lift from pan; set aside.
- Add eggplant and 1/4 cup water to pan. Cover; cook until eggplant is tender when pierced, about 3 minutes. Add remaining oil; stir until eggplant browns, 3 to 4 more minutes. Remove eggplant; set aside.
- Add broccoli and 3/4 cup water to pan. Cover and simmer until tender-crisp, about 3 minutes. Drain broccoli, rinse until cool, and drain. Set aside.
- To frying pan, add pasta sauce and wine. Stir often over medium heat until simmering, about 7 minutes. To store: Let ingredients cool; store in separate containers, including cheese. Chill up to 1 day.