1 (3/4-ounce) slice firm white bread (such as pepperidge farm) |
1/3 cup minced fresh onion |
1/4 cup finely chopped cremini mushrooms |
2 tablespoons finely chopped fresh parsley |
2 tablespoons grated fresh parmesan cheese |
1/4 teaspoon salt |
1/4 teaspoon dried oregano |
1/4 teaspoon crushed red pepper |
1 large egg yolk |
1/2 pound lean ground turkey |
cooking spray |
2 teaspoons olive oil |
3/4 cup chopped onion |
4 garlic cloves, thinly sliced |
1/2 cup julienne-cut yellow bell pepper |
1/2 cup julienne-cut orange bell pepper |
1/2 teaspoon salt, divided |
3 cups chopped seeded plum tomato (about 2 pounds) |
1/2 cup tomato juice |
1/4 cup quartered pitted kalamata olives |
2 tablespoons balsamic vinegar |
1 teaspoon sugar |
1/2 teaspoon dried oregano |
1/4 teaspoon freshly ground black pepper |
1/4 cup thinly sliced fresh basil |
1/8 teaspoon salt |
8 ounces uncooked penne (about 2 cups tube-shaped pasta) |