Whole Wheat Garlic Fettuccine with Spicy Sausage and Roasted Red Peppers

Serving Size: 2-3
Prep Time:  5 Minutes
Cook Time: 45 Minutes
Total Time:  50 Minutes


1/2 lb. Pappardelle’s Whole Wheat Garlic Fettuccine
14 oz. ground hot Italian chicken sausage
1 tsp. extra-virgin olive oil
1/3 cup onion, chopped
1 (12-oz.) jar roasted red peppers, diced
3 cloves garlic, smashed
Salt & pepper, to taste
1-½ cups crushed tomatoes
½ cup chicken broth
2 Tbsp. grated Parmesan cheese, plus more for serving
1 Tbsp. fresh parsley, chopped


  1. Heat a large skillet over medium heat and cook sausage, breaking it up as it cooks, until browned and cooked through, about 10 minutes. Set aside.
  2. Add olive oil to the skillet and add onions, roasted peppers, garlic and salt & pepper. Cook until onions are golden, about 4-5 minutes.
  3. Add tomatoes and chicken broth to the skillet, bringing to a boil. Once boiling, add sausage back to the skillet. Reduce heat and simmer on low for 15 minutes.
  4. Meanwhile, Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain. 
  5. Gently toss pasta with sauce and add Parmesan cheese, stirring to combine, about 2 minutes.
  6. Divide the pasta into serving dishes and top with sauce. Garnish with parsley and Parmesan. Serve and enjoy!