Whole Wheat Spaghetti with Sausage and Peppers Recipe

Whole Wheat Spaghetti with Sausage and Peppers Recipe

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.

Preparation: 10 minutes
Cooking: 40 minutes
Total: 50 minutes

Serves:

Ingredients

  • 1tbspolive oil
  • 1lbmild Italian sausage,or hot
  • 1onion
  • 2red bell peppers
  • tspsalt
  • 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

  1. 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.

  2. When the sausage is cool enough to handle, cut it into ½-inch slices.

  3. 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.

  4. 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.

  5. Add the tomatoes, broth, vermouth, the reserved sausage, any accumulated juices, the parsley, and the remaining 1 teaspoon salt, and bring to a simmer.

  6. In a large pot of boiling, salted water, cook the spaghetti for about 12 minutes until just done.

  7. Drain and toss with the sausage-and-pepper mixture and the parmesan.

  8. 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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