Penne with Sausage and Roasted Pepper Sauce

Made this for the first time last week - excellent leftovers and very simple.

• 2 c uncooked whole wheat penne
• 6 oz low fat ground sausage (I usually get Jimmy Dean's from HEB, since they have a low fat variety in the refrigerated section near the bacon.)
• 1.25 c bottled spaghetti sauce with mushrooms and olives
• 1/2 c diced roasted red bell peppers
• 3/4 tsp sugar

Cook pasta according to package directions. Drain well.

While pasta cooks, cook sausage in a large nonstick skillet over medium heat until brown and crumbly. Drain.

Add spaghetti sauce and bell peppers, bring to a boil. Reduce heat, simmer uncovered 5 min or until slightly thick. Remove from heat, stir in sugar. Serve over pasta.

Yield: 4 servings, 1c pasta, 1/2 c sauce

7 points each (322 cal, 9.3g fat, 2.1 g fiber)