Spaghetti With Sausage Peppers |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Serve with warm rolls and a fresh green salad. Ingredients:
1 tablespoon olive oil |
1 lb italian sausage (mild or hot) |
1 onion, chopped |
2 red bell peppers, cut into 1 inch pieces |
1 3/4 teaspoons salt |
3 cloves garlic, minced |
1 cup canned crushed tomatoes, in thick puree |
1 cup low-sodium chicken stock |
2 tablespoons dry vermouth or dry white wine |
3 tablespoons chopped flat leaf parsley |
3/4 lb spaghetti |
2 tablespoons grated parmesan cheese, plus more for serving |
Directions:
1. *In a large frying pan, heat the oil over moderate heat.
2. *Add the sausage and cook, turning, until browned and cooked through, about 8 minutes.
3. Remove from pan.
4. *When cool enough, cut into 1/2 inch slices.
5. *Add the onion, peppers and 3/4 teaspoon of the salt to the pan.
6. *Cook, stirring frequently until the vegetables begin to brown, about 5 minutes.
7. *Cover and cook, stirring occasionally until the vegetables are soft, about 3 minutes longer.
8. *Add the garlic and cook, stirring, for about 30 seconds.
9. *Add the tomatoes, broth, vermouth, the reserved sausage and any accumulated juices, the parsley and the remaining 1 teaspoon of salt, and bring to a simmer.
10. *In a large pot of boiling salted water, cook the spaghetti until just done, about 12 minutes.
11. *Drain and toss with the sausage and pepper mixture and the Parmesan.
12. *Serve with more Parmesan.
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