Ingredients
1tbspolive oil
1lbmild Italian sausage,or hot
1onion
2red bell peppers
1¾tspsalt
3garlic cloves
1cuptomatoes in thick puree,canned, crushed
1cupchicken broth,low-sodium
2tbspdry vermouth,or dry white wine
3tbspflat-leaf parsley,chopped
¾lbwhole-wheat spaghetti
2tbspparmesan cheese,grated
Preparation
In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, turning, for about 8 minutes until browned and cooked through. Remove.
When the sausage is cool enough to handle, cut it into ½-inch slices.
Add the onion, peppers, and ¾ teaspoon of salt to the pan. Cook, stirring frequently, for about 5 minutes until the vegetables begin to brown.
Cover and cook, stirring occasionally for about 3 minutes longer until the vegetables are soft. Add the garlic and cook, stirring, for about 30 seconds.
Add the tomatoes, broth, vermouth, the reserved sausage, 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 for about 12 minutes until just done.
Drain and toss with the sausage-and-pepper mixture and the parmesan.
Serve with additional parmesan, and enjoy!
