• Fast

Ingredients

1. 1 tablespoon olive oil
2. 1 pound mild or hot Italian sausage
3. 1 onion, chopped
4. 2 red bell peppers, cut into 1-inch pieces
5. 1 3/4 teaspoons salt
6. 3 cloves garlic, minced
7. 1 cup canned crushed tomatoes in thick puree
8. 1 cup canned low-sodium chicken broth or homemade stock
9. 2 tablespoons dry vermouth or dry white wine
10. 3 tablespoons chopped flat-leaf parsley
11. 3/4 pound whole-wheat spaghetti
12. 2 tablespoons grated Parmesan cheese, plus more for serving

Directions

1. 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.
2. 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.
3. 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.