Spaghetti with Sausage and Peppers

Ingredients

• 1 tablespoon olive oil
• 1 pound Italian-style chicken sausage with basil
• 1 onion, chopped
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 3/4 teaspoons sea salt
• 3 cloves garlic, minced
• 1 can (14.4 ounces) crushed tomatoes in thick puree
• 1/2 cup chicken stock
• 2 tablespoons dry vermouth
• 3 tablespoons chopped flat-leaf parsley
• 1 pound thin spaghetti
• 2 tablespoons grated Parmesan cheese, plus more for serving

Instructions

1. In a large skillet, heat the oil over moderate heat. Add the sausage and cook, turning, until browned and cooked through, about 8 minutes. Remove. When the sausage is cool enough to handle, cut it into 1/2-inch slices.
2. In the same skillet you cooked the sausage add the onion, peppers, and 3/4 teaspoon of the salt to the pan. Cook, stirring frequently, until the vegetables begin to brown, about 5 minutes. Cover and cook, stirring occasionally until the vegetables are soft, about 3 minutes longer.
3. Add the garlic and cook, stirring, for about 30 seconds.
4. Add the tomatoes, broth, vermouth, the reserved sausage and any accumulated juices, the parsley, and the remaining 1 teaspoon salt and bring to a simmer.
5. In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain and toss with the sausage-and-pepper mixture and the Parmesan. Serve with additional Parmesan