Sausage, Peppers and Onions over Spaghetti


  As a lover of nostalgia and a compulsive list-maker, New Year’s Eve is right up there in my most favorite days of the year. I love and appreciate the opportunity to reflect on the past twelve months and look ahead to the next.

  2013 was a heck of a year for firsts. I got my first ‘real’ job with health insurance and business cards, made my first big move away from home and settled into my first apartment. On my summer vacation to Long Beach Island, I ran in my first race longer than a 5k, and in November, I welcomed my very first roommate – my wonderful boyfriend.


  I’ve always been a lover of the little things, because that’s what life is – a compilation of “little things” that makes up our day-to-day. I have adored all the little moments that 2013 has offered me – the first taste of fat heirloom tomatoes, drinking coffee together on our big L-shaped couch on Sunday mornings and the many, many, many meals I have cooked in our sunny eat-in kitchen with the natural wood table and the mismatched chairs.

  I have savored them all.


Sausage, Peppers and Onions over Spaghetti
serves 1-2

2 oz. whole wheat spaghetti
1 Simple Sausage*, or Italian Tofurky Sausage
1 teaspoon olive oil
1/2 raw white onion, sliced into half-moons
1 green bell pepper, sliced
1 tablespoon apple cider or balsamic vinegar
2 cloves garlic, grated on a microplane or chopped teeny-tiny
1/2 cup vegetable broth
2 tablespoons tomato paste
s & p

1. Bring a pot of water to a boil. Drop in spaghetti and cook to al dente. Drain very well  – no wet noodles here! – and set aside.

2. Heat olive oil in a large frying pan and brown sausage on all sides. Slice into thick diagonal rounds and set aside.

3. Add peppers and onions to the hot pan. Lower the heat to medium and cook until peppers are very soft. Add garlic and saute 1-2 minutes longer.

4. Add sausage rounds, vegetable broth and tomato paste to the pan. Cook until the sauce has cooked down and thickened slightly. Season with salt and pepper to taste. Serve hot over whole wheat spaghetti.

Nutrition per Recipe: 478 calories, 74g carbohydrates, 8g fat, 35g protein.

*Note: Using the recipe from The Post Punk Kitchen, I made six sausages instead of four for a total of 166 calories per link. If you use 1/4 of Isa Chandra’s recipe, or use Tofurky Italian Sausages to create this dish, be sure to adjust your calorie counts accordingly.


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