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Spicy Whole Wheat Linguini with Sausage and Roasted Peppers
5
from
11
votes
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.
Prep Time:
10
minutes
mins
Cook Time:
20
minutes
mins
Total Time:
30
minutes
mins
Yield:
5
servings
Course:
Dinner
Cuisine:
American
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
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.
Video
Nutrition
Serving:
1
1/2 cups
,
Calories:
370.5
kcal
,
Carbohydrates:
21
g
,
Protein:
47
g
,
Fat:
11
g
,
Saturated Fat:
2.5
g
,
Cholesterol:
67
mg
,
Sodium:
850
mg
,
Fiber:
7
g
,
Sugar:
6
g
- WW Points:
8