Hearty Sausage and Pasta Stew

10 ounces of turkey sausage links, cut into 1/8-inch rounds
2 cups chopped yellow onion
4 cloves garlic, minced
1-1/2 cups sliced zucchini
1 medium-sized bell pepper, chopped
1 10-ounce can beef broth
1 16-ounce can chicken broth
1 cup dry red wine
1/2 cup water
1 8-ounce can of tomato sauce
1 16-ounce can peeled whole tomatoes, chopped, undrained
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon black pepper
1/4 cup chopped fresh parsley
2 teaspoons Worcestershire sauce
1/2 teaspoon sugar substitute
2 cups cooked whole-wheat penne or other like pasta

Directions
Coat a dutch oven, preferably cast iron, with cooking spray and place over medium-high heat for 1 minute. Add sausage. Brown lightly and set aside.

Add onion and garlic to dutch oven and cook, stirring occasionally, for 4 minutes. Add zucchini, bell pepper, beef broth, chicken broth, wine, water, tomato sauce, tomatoes, and their liquid, basil, oregano, and black pepper. Bring to a boil, reduce heat, and cover tightly. Simmer for 20 minutes. Stir in parsley, Worcestershire sauce, sugar, pasta, and reserved sausage. Remove from heat and let stand, covered, for 10 minutes to blend flavors. Flavor is even more enhanced if refrigerated overnight.

Serves 4