1 lb turkey Italian sausage (sweet or spicy), casings removed
5 cloves garlic, minced
6 oz tomato paste
2 cups grape tomatoes
1½ cups dry white wine*
4 small zucchini, cut into half-moons
1 tsp salt
½ tsp black pepper
Handful fresh basil, chopped
½ cup freshly grated Parmesan cheese
Instructions
Bring a large pot of water to a rolling boil over high heat. Add pasta and cook 8-9 minutes or until al dente. Drain, reserving 1 cup of pasta water. Rinse pasta and set aside.
Meanwhile, in a large, deep skilet, heat the olive oil over medium heat. Add in the onion and crushed red pepper; cook until the onion is soft, about 5 minutes. Add the sausage and cook until no longer pink, breaking into large crumbles as it cooks. Add in the garlic and cook for 1 minute, or until fragrant.
Add tomato paste, tomatoes, and wine, along with the salt and pepper. Cook, stirring occasionally, until the tomatoes begin to burst, about 8-10 minutes. Add the zucchini and cook for 5 minutes or until crisp-tender.
In the empty pot used to cook the pasta, mix together the pasta and sauce, adding ½ cup reserved pasta water; add basil and stir well. Top with Parmesan and serve immediately.