Turkey Bolognese with Roasted Red Bell Pepper

1 pound whole-wheat pasta 
1 tablespoon olive oil
2 teaspoons minced garlic 
½ cup diced red onion 
2 teaspoons ground fennel seed 
2 teaspoons dried sage,  or ½ tablespoon fresh chopped
1 teaspoon ground black pepper
1 pound ground turkey breast
1 25-ounce jar tomato sauce with vegetables (such as mushrooms
or peppers; no added sugar or corn syrup)
1 cup diced roasted red bell peppers

Cook pasta according to package directions. Meanwhile, heat oil in a large skillet over low heat. Add garlic, onion, fennel seed, sage, and black pepper. Cook, stirring occasionally, until onion is translucent. Increase heat slightly and add turkey. Stir constantly until meat is broken up into small pieces and no pink color remains. Stir in tomato sauce and bell peppers, and heat
another 5 minutes, until hot. Serve sauce over the pasta.
Makes 4 to 6 servings.