How To Make Whole Wheat Spaghetti with Sausage
Have a serving of this piquant whole wheat spaghetti made flavorful with Italian sausage, bell peppers, and parsley in tomato sauce, tossed with parmesan.
Serves:
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
Instructions
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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.
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When the sausage is cool enough to handle, cut it into ½-inch slices.
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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.
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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.
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Add the tomatoes, broth, vermouth, the reserved sausage, any accumulated juices, the parsley, and the remaining 1 teaspoon salt, and bring to a simmer.
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In a large pot of boiling, salted water, cook the spaghetti for about 12 minutes until just done.
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Drain and toss with the sausage-and-pepper mixture and the parmesan.
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Serve with additional parmesan, and enjoy!
Nutrition
- Calories: 806.13kcal
- Fat: 42.33g
- Saturated Fat: 14.47g
- Monounsaturated Fat: 19.61g
- Polyunsaturated Fat: 5.64g
- Carbohydrates: 75.90g
- Fiber: 2.37g
- Sugar: 5.89g
- Protein: 33.27g
- Cholesterol: 91.14mg
- Sodium: 993.39mg
- Calcium: 134.96mg
- Potassium: 828.63mg
- Iron: 5.27mg
- Vitamin A: 131.28µg
- Vitamin C: 90.28mg
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