SPAGHETTI WITH SAUSAGE AND PEPPERS

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Spaghetti with Sausage and Peppers image

A fast, simple dish, which takes only about 30 minutes to make. Great for this busy time of the year.

Provided by Summer Breeze

Categories     Spaghetti

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

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 2 tablespoons dry white wine
3 tablespoons chopped flat leaf parsley
3/4 lb spaghetti
2 tablespoons grated parmesan cheese, plus more for serving

Steps:

  • 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 from pan.
  • When cool enough, cut 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 of 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 more Parmesan.

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