Recipe for: Whole-Wheat Spaghetti with Sausage & Peppers
|1 Tbs||olive oil|
|1 pound||mild or hot Italian sausage|
|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*)|
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.