spicy whole wheat linguini with sausage and roasted peppers
Noodles & Pasta
Spicy Whole Wheat Linguini with Sausage and Roasted Peppers
I love using spicy chicken sausage to give it a little kick, but if you want to make this mild for your family, simply swap it for sweet Italian.
Ingredients
- 14 oz hot italian chicken sausage
- 1 teaspoon olive oil
- 1/3 cup chopped onion
- 12 oz jar roasted peppers in water (diced)
- 3 cloves garlic (smashed)
- kosher salt and black pepper
- 1 1/2 cups crushed tomatoes
- 1/2 cup low-sodium chicken broth
- 9 oz delallo whole wheat linguini (or delallo gluten free)
- 2 tbsp grated pecorino romano (plus more for serving)
- 1 tbsp fresh chopped parsley
Directions
- Heat a large skillet over medium heat and cook the sausage until browned and cooked through, breaking it up as it cooks. Set aside.
- Add the oil, onions, roasted peppers, garlic and kosher salt and black pepper to the skillet and cook until golden, 4 to 5 minutes.
- Add the tomatoes and chicken broth and return the sausage to the skillet.
- Bring to a boil, reduce heat and simmer on low 15 minutes.
- Meanwhile cook the pasta in a large pot of salted water according to package directions.
- Drain and toss with the sauce and Pecorino cheese, cooking and stirring about 2 minutes on low to marry the flavors.
- Finish with chopped parsley and serve with more cheese on the side, if desired.
