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In a large saucepan, heat the oil over medium-
high heat. Add the mushrooms, onion, carrot,
bell pepper, turkey sausage, garlic, rosemary,
fennel seeds, oregano, red-pepper flakes, salt
and black pepper to taste. Cook and stir until
mushrooms are tender and liquid is evaporated.
Remove from pan and set aside.
Add ground turkey to saucepan and cook until
turkey is no longer pink.
Return reserved vegetable mixture to saucepan.
Stir in tomatoes, wine and balsamic vinegar.
Bring to boiling; reduce heat. Simmer,
uncovered, about 20 minutes, or until slightly
thickened.
Meanwhile, cook pasta according to package
directions; drain. Serve turkey meat sauce over
cooked pasta. Top with Parmesan cheese, if
desired.
Nutrition Facts
Serving size- 1 cup
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