Dinner
Spicy Whole Wheat Linguini with Sausage and Roasted Peppers
Juicy bites of hot Italian chicken sausage mingle with sweet roasted peppers in a garlicky tomato broth that clings to every strand of whole wheat linguini, while sharp Pecorino and fresh parsley brighten each forkful.
- Total
- 46 min
- Prep
- 10 min
- Cook
- 36 min
- Serves
- 5
Nutrition per Serving
- Calories
- 371
- Protein
- 47g
- Carbs
- 21g
- Fat
- 11g
- Fiber
- 7g
- Sugar
- 6g
- Sodium
- 850mg
Ingredients
- 14 oz hot Italian chicken sausage
- 1 tsp olive oil
- 1/3 cup chopped onion
- 12 oz jar roasted peppers in water (diced)
- 3 clove garlic (smashed)
- kosher salt and black pepper
- 1 1/2 cup crushed tomatoes
- 1/2 cup low-sodium chicken broth
- 9 oz DeLallo whole wheat linguini
- 2 tbsp grated Pecorino Romano (plus more for serving)
- 1 tbsp fresh chopped parsley
Instructions
- 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.