Spicy Whole Wheat Linguinu 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.
Servings: 5 yield(s)
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
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 cloves 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, or DeLallo gluten free
  • 2 tbsp grated Pecorino Romano, plus more for serving
  • 1 tbsp fresh chopped parsley
Instructions
  1. Heat a large skillet over medium heat and cook the sausage until browned and cooked through, breaking it up as it cooks. Set aside.
  2. Add the oil, onions, roasted peppers, garlic and kosher salt and black pepper to the skillet and cook until golden, 4 to 5 minutes.
  3. Add the tomatoes and chicken broth and return the sausage to the skillet.
  4. Bring to a boil, reduce heat and simmer on low 15 minutes.
  5. Meanwhile cook the pasta in a large pot of salted water according to package directions.
  6. Drain and toss with the sauce and Pecorino cheese, cooking and stirring about 2 minutes on low to marry the flavors.
  7. Finish with chopped parsley and serve with more cheese on the side, if desired.