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Whole-Wheat Spaghetti with Sausage and Peppers

Source: Quick from Scratch - Pasta
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  25 Minutes
  Serves 4
Use mild or hot Italian sausage, according to your preference, in this updated classic. We call for red bell peppers but you can use green or one of each color. Plain spaghetti can replace the whole-wheat, too.
RECIPE INGREDIENTS
1 tablespoon olive oil
1 pound mild or hot italian sausage
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 canned low-sodium chicken broth or homemade stock
2 tablespoons dry vermouth or dry white wine
3 tablespoons chopped flat-leaf parsley
3/4 pound whole-wheat spaghetti
2 tablespoons grated parmesan cheese, plus more for serving
Whole-Wheat Spaghetti with Sausage and Peppers Recipe at Cooking.com
DIRECTIONS
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.


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.


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.


Recipe reprinted by permission of Fine Cooking. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 790
Fat. Total: 41g
Fiber: 13g
Carbohydrates, Total: 74g
Sodium: 1992mg
% Cal. from Fat: 47%
Cholesterol: 89mg
Protein: 33g
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Amanda Reviewed: 02/07/2011
Hubby says make this again please
This was a big hit with my husband, and not too hard to make. I am not an accomplished cook, but this was pretty good.
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