3 tbsp olive oil

1 small onion, minced

8 oz Italian sausage

2 tsp salt

1/2 to 3/4 tsp oregano

8 oz pasta

3 medium zucchini, diced

8 oz fresh mushrooms, sliced

1 & 1/2 tsp sugar

1 (16oz) can tomato puree

Parmesan cheese

In a large skillet, over medium heat, cook zucchini, onion, and mushrooms in hot oil until tender, stirring occasionally. Brown sausage in a separate pan and drain. Cut into chunks. Stir in remaining ingredients and sausage; cook until mixture is thoroughly heated, stirring occasionally. Makes 4-5 cups. Cook pasta al dente, top with sauce and parmesan cheese.

Recipe by Marjorie McPherson

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