Whole-Wheat Spaghetti with Sausage and Peppers

Whole-Wheat Spaghetti with Sausage and Peppers

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tablespoon olive oil

  • 1

    pound mild or hot Italian sausage

  • 1

    onion, chopped

  • 2

    red bell peppers, cut into 1-inch pieces

  • teaspoons salt

  • 3

    cloves garlic, minced

  • 1

    cup canned crushed tomatoes in thick puree

  • 1

    cup canned low-sodium chicken broth

  • 2

    tablespoons dry vermouth or dry white wine

  • 3

    tablespoons chopped flat-leaf parsley

  • ¾

    pound whole-wheat spaghetti

  • 2

    tablespoons grated Parmesan cheese, plus more for serving

Directions

In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, turning, until browned and cooked through, about 8 minutes. Remove. When the sausage is cool enough to handle, cut it into 1/2-inch slices. Add the onion, peppers, and 3/4 teaspoon of the salt to the pan. Cook, stirring frequently, until the vegetables begin to brown, about 5 minutes. Cover and cook, stirring occasionally until the vegetables are soft, about 3 minutes longer. Add the garlic and cook, stirring, for about 30 seconds. Add the tomatoes, broth, vermouth, the reserved sausage and any accumulated juices, the parsley, and the remaining 1 teaspoon salt and bring to a simmer. In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain and toss with the sausage-and-pepper mixture and the Parmesan. Serve with additional Parmesan.


Nutrition

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