• Prep time: 5 minutes
• Cook time: 30 minutes
• Yield: Serves 4
• 1 3/4 tsp salt
• 1 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic (minced)
• 3 tbsps chopped flat-leaf parsley
• 3/4 pound whole-wheat spaghetti
• 1 pound mild or hot Italian sausage
• 2 tbsps dry vermouth or dry white wine
• 2 red bell peppers (cut into 1 inch pieces)
• 1 cup canned crushed tomatoes in thick puree
• 2 tbsps grated Parmesan cheese (plus more for serving)
• 1 cup canned low-sodium chicken broth or homemade stock
- 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.
This great family recipe is thanks to FOOD & WINE at https://www.foodandwine.com/recipes/whole-wheat-spaghetti-sausage-and-peppers