Spaghetti With Sausage And Peppers - cooking recipe

Ingredients

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

Preparation

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.