Blog Menu

Whole-Wheat Spaghetti with Sausage and Peppers

Prep Time

    •    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


  1. 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.
  2. 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.
  3. 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


Leave a comment

Please note, comments must be approved before they are published