Italian food is delicious, but many people think that it is overly complicated to prepare and takes to long to cook. I can speak from experience that many Italian dishes I prepare take less than 30 minutes and make my mouth water just thinking about them. Today’s recipe is one that I love and could eat every week.
Italian sausage comes in a few flavors and types. You can easily find mild, sweet or hot Italian sausage; either loose or in casing. For today’s recipe, we will be using loose mild Italian sausage. Personally, I like the hot, but not everyone has my constitution for spices. This recipe didn’t specify, but as you read the instructions you realize it is referring to links in a casing.
The recipe is quick. I had the sauce ready before the pasta was cooked. That was a good thing because I thought the sauce was a bit too soupy. I let it cook down a few minutes then added about two tablespoons of tomato paste that I already had open in the refrigerator. The results were a delicious and thick sauce with that lovely flavor of sausage and peppers I so crave.
Top this quick and tasty dish with a bit of parmesan cheese and serve with a small salad for a quick weeknight meal. You could pair it with a Chianti or good red table wine. Live, Laugh, Love and Eat Well.
Spaghetti with Sausage and Peppers
Courtesy of Food and Wine Pasta Cookbook
- 1 TBSP olive oil
- 1 LB of mild or hot Italian sausage, loose grind or links
- 1 onion chopped
- 2 red bell peppers cut into 1- inch pieces
- 1 ¾ tsp salt
- 3 cloves garlic minced
- 1 cup canned crushed tomatoes in thick puree
- 1 cup low sodium chicken broth or homemade stock
- 2 TBSP dry vermouth or dry white wine
- 3 TBSP chopped flat leaf parsley
- ¾ LB whole wheat spaghetti
- 2 TBSP grated Parmesan cheese plus more for serving
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 for links. Remove from pan. When cool enough to handle, cut the sausages into ½ inch slices.
Add the onion, peppers, and ¾ teaspoon of the salt to the pan. Cook, stirring frequently, until vegetables begin to brown, about 3 minutes. Cover and cook, stirring occasionally until 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 juice, 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 cheese. Serve with additional parmesan.
You can download the recipe of the week HERE!