![Whole-Wheat Spaghetti with Sausage and Peppers](https://cdn.statically.io/img/www.foodandwine.com/thmb/0YjE4Ke-u0zVtk1gbatARSz2yt4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/qfs-xl-whole-wheat-spaghetti-with-sausage-and-peppers-2000-a73ff216d17b4fdbbab915acef3b203f.jpg)
Ingredients
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1 tablespoon olive oil
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1 pound mild or hot Italian sausage
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1 onion (chopped)
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2 red bell peppers (cut into 1-inch pieces)
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1 ¾ teaspoons salt
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3 cloves garlic (minced)
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1 cup canned crushed tomatoes in thick puree
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1 cup canned low-sodium chicken broth or homemade stock
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2 tablespoons dry vermouth or dry white wine
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3 tablespoons chopped flat-leaf parsley
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¾ pound whole-wheat spaghetti
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2 tablespoons grated Parmesan cheese (plus more for serving)
Directions
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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.
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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.
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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.
Suggested Pairing
The earthy Italian feel of this dish and the acidity from the tomatoes make a Nebbiolo-based wine from the Piedmont region of Italy a nice choice. Look for a lighter version such as Nebbiolo d'Alba.