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