zucchini pork penne

Ingredients

• 2 1/2 cups uncooked penne pasta
• 1 tablespoon olive oil
• 1/2 cup red onions, chopped
• 1/2 cup red peppers, chopped
• 1 large clove garlic, pressed
• 1 pound lean ground pork
• 1/4 cup dry red wine
• 1 can (14.5 oz.) diced tomatoes
• 1 can (13.5 oz.) tomato sauce (substitute with marinara sauce)
• 1 teaspoon dried oregano leaves
• 1 teaspoon italian seasoning
• 1 teaspoon smoked paprika
• 1 teaspoon dried basil leaves
• 1 teaspoon dried rosemary, chopped
• 1 teaspoon garlic salt, or more to taste (optional)
• 2 tablespoons brown sugar, such as demerara
• 1 medium zucchini, cut into 1/4-inch slices
• freshly ground black pepper, to taste (i always use mixed peppercorns)
• 1/4 teaspoon red pepper flakes, or to taste
• 1/4 cup monterey jack jalapeño cheese, grated
• 2 tablespoons fresh parsley, chopped