Penne Rigate with Spicy Sausage and Zucchini in Tomato Cream Sauce

• 8 ounces uncooked penne rigate pasta
• 6 ounces hot turkey Italian sausage, casings removed
• 12 ounces zucchini, quartered lengthwise and cut into ½-inch slices
• 1½ teaspoons dried oregano
• 1 teaspoon dried thyme
• ¼ teaspoon crushed red pepper
• 3 garlic cloves, minced
• dash of sugar
• 2 tablespoons red wine vinegar
• 1 can (28-ounce) no-salt-added whole tomatoes
• 2 tablespoons heavy whipping cream
• cooking spray
• 3 ounces part-skim mozzarella
• cheese, shredded and divided (about ¾ cup)
• 1 ounce Parmigiano-Reggiano cheese, grated and divided (about ¼ cup)

1. Preheat oven to 375°.
2. Cook pasta according to package directions, omitting salt and fat. Drain; set aside.
3. Heat a large nonstick skillet over medium-high heat. Add sausage to pan, and sauté for 5 minutes or until browned, stirring to crumble. Using a slotted spoon, remove sausage from pan. Wipe drippings from pan with a paper towel.
4. Add zucchini to pan; sauté 3 minutes or until crisp-tender, stirring frequently.
5. Add oregano, thyme, crushed red pepper, garlic cloves, and sugar; sauté 1 minute, stirring constantly. Add vinegar; cook for 30 seconds or until the liquid evaporates.
6. Drain tomatoes in a sieve over a bowl, reserving 1 cup tomato liquid. Crush tomatoes with hands, and add to zucchini mixture. Add reserved 1 cup tomato liquid; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally.
7. Remove pan from heat; stir in cream. Add pasta and sausage to tomato mixture; stir to combine.
8. Spoon half of pasta mixture into an 11 x 7-inch glass or ceramic baking dish, or divide half evenly among 4 individual dishes coated with cooking spray.
9. Sprinkle 1 ounce mozzarella and 2 tablespoons Parmigiano-Reggiano over pasta. Top with remaining pasta mixture; sprinkle evenly with remaining 2 ounces mozzarella and remaining 2 tablespoons Parmigiano-Reggiano.
10. Bake at 375° for 20 minutes or until browned and bubbly.