2 red bell peppers, chopped 

1 small bulb fennel, quartered lengthwise and thinly sliced 

1 large onion, chopped 

1 small eggplant, peeled and cut into small chunks 

1 clove garlic, minced 

3/4 pound italian-style turkey sausage, casings removed 

1 jar (26 ounces) pasta sauce 

2 C. water 

2 tsp. fennel seeds, crushed 

1/2 tsp. crushed red-pepper flakes 

8 ounces penne pasta 

 

Coat a large nonstick skillet with nonstick spray. Add the bell peppers, fennel bulb, onion, eggplant, and garlic. Coat with nonstick spray. Cook, stirring often, over medium heat for 5 minutes, or until the fennel starts to soften. Add the sausage. Cook, breaking up the sausage with the back of a spoon, for 3 minutes, or until no longer pink. Add the pasta sauce, water, fennel seeds, and red-pepper flakes. Stir to mix. Cover and reduce the heat to low. Cook for 20 to 25 minutes, or until the vegetables are tender. Meanwhile, cook the pasta according to package directions. Reserve 1/2 C. of the cooking water. Place the pasta in a serving bowl. Top with the sauce. Add up to 1/2 C. of the reserved cooking water, if needed, for the sauce to coat the pasta.