Ingredients
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1 tablespoon olive oil
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1 lb Italian sausage (mild or hot)
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1 onion, chopped
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1 3/4 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 low-sodium chicken stock
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2 tablespoons dry vermouth or 2 tablespoons dry white wine
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3 tablespoons chopped flat leaf parsley
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3/4 lb spaghetti
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2 tablespoons grated parmesan cheese, plus more for serving
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2 red bell peppers, cut into 1 inch pieces
Instructions
- 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.