Name: Whole-Wheat Spaghetti with Sausage and Peppers
Yield: 4
Ingredients: 1 tbsp. olive oil -; 1 lb. Mild or Hot Italian Sausage -; 1 onion -; 2 red bell peppers -; 1 3/4 tsp. salt -; 3 cloves garlic -; 1 c. canned crushed tomatoes in thick puree -; 1 c. canned low-sodium chicken broth or homemade stock -; 2 tbsp. dry vermouth or dry white wine -; 3 tbsp. Chopped flat-leaf parsley -; 3/4 lb. whole-wheat spaghetti -; 2 tbsp. grated Parmesan cheese -

Whole-Wheat Spaghetti with Sausage and Peppers

Recipe information

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Ingredients for - Whole-Wheat Spaghetti with Sausage and Peppers

1. 1 tbsp. olive oil -

2. 1 lb. Mild or Hot Italian Sausage -

3. 1 onion -

4. 2 red bell peppers -

5. 1 3/4 tsp. salt -

6. 3 cloves garlic -

7. 1 c. canned crushed tomatoes in thick puree -

8. 1 c. canned low-sodium chicken broth or homemade stock -

9. 2 tbsp. dry vermouth or dry white wine -

10. 3 tbsp. Chopped flat-leaf parsley -

11. 3/4 lb. whole-wheat spaghetti -

12. 2 tbsp. grated Parmesan cheese -

How to cook deliciously - Whole-Wheat Spaghetti with Sausage and Peppers

1. Stage

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. Stage

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. Stage

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.

4. Stage

Wine Recommendation: The earthy Italian feel of this dish and the acidity from the tomatoes make a nebbiolo-based wine from the Piedmont region of Italy a nice choice. Look for a lighter version such as Nebbiolo d'Alba.