Whole Wheat Spaghetti with Italian Sausage, Red Peppers, and Hot Pepper Flakes

Ingredients

• Salt for pasta water
• 4 servings whole wheat spaghetti, about 8 ounces
• 1 T + 2 T olive oil
• 1 red bell pepper, cut into strips about 1/4 inch wide
• 3 links hot turkey Italian sausage, about 12 oz.
• 1 T finely minced garlic
• 1/2 tsp. hot pepper flakes
• 1/2 cup chicken stock
• 2 tsp. tomato paste
• 1/4 cup reserved pasta cooking water
• Freshly grated parmesan cheese to pass at the table

Directions

1. Bring a large pot of water to a boil for the spaghetti, and season it well with salt, about 1-2 tsp.
2. Trim both ends from the red bell pepper, remove the seeds and membranes, and slice the pepper into strips about 1/4 inch wide.
3. Warm 1 T olive oil in a large, heavy frying pan. Add the pepper strips and cook for 2 minutes, then transfer them to a dish.
4. Press the Italian sausage out of the casings and into the same frying pan. Cook for about 10 minutes, using a turner to crumble the sausage as it browns.
5. Once the sausage is cooked through, move it over to one side of the pan. Add 2 T olive oil, the minced garlic, and the hot pepper flakes.
6. Cook the garlic and hot pepper flakes for about 1 minute, just until fragrant.
7. At this point, the pasta water should be at a strong boil. Add the spaghetti, Garofalo Whole Wheat Italian Spaghetti if using, reduce the heat slightly, and set a timer for 8 minutes.
8. Add the cooked red bell peppers, 1/2 cup chicken stock, and 2 tsp. tomato paste to the pan with the sausage. Let the mixture simmer while the spaghetti cooks.
9. When the 8 minutes are up, begin tasting the spaghetti. Take it off the heat when it is just cooked but still firm in the middle, about 9 minutes for this spaghetti.
10. Scoop out and save 1/4 cup pasta cooking water, then pour the spaghetti into a colander in the sink to drain.
11. Once drained, add the spaghetti to the frying pan with the sausage and peppers. Pour in the reserved pasta water and stir gently, coating the noodles with the sauce, oil, and sausage mixture.
12. Serve hot, with freshly grated parmesan cheese to add at the table.