Recipe for: Whole-Wheat Spaghetti with Sausage & Peppers

Whole-Wheat Spaghetti with Sausage & Peppers
1 Tbs olive oil
1 pound mild or hot Italian sausage
1 onion, chopped
2 red bell peppers, cut into 1-inch pieces
1 ¾ tsp salt
3 cloves garlic, minced
1 cup canned crushed tomatoes in thick puree
1 cup canned low-sodium chicken broth or homemade stock
2 Tbs dry vermouth or dry white wine
3 Tbs chopped flat-leaf parsley
¾ pound whole-wheat spaghetti (preferably fresh*)


Preperation Time: 10 Minutes

Cooking Time: 20 Minutes

Total Time: 30 Minutes

Servings: 4


Fast, Dinner, Pork, Pasta

Best paired with


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. In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes for dried and 2 minutes for fresh. 

3. While the pasta cooked 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.