Instructions

• Heat a large skillet over medium heat. Add the 14 oz hot Italian chicken sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6–8 minutes. Transfer the cooked sausage to a plate and set aside.
• Add 1 teaspoon olive oil to the same skillet. Add 1/3 cup chopped onion, the drained diced roasted peppers (from the 12 oz jar), and 3 smashed garlic cloves. Season with kosher salt and black pepper to taste and cook, stirring occasionally, until the onions are softened and the peppers begin to brown, about 4–5 minutes.
• Pour in 1 1/2 cups crushed tomatoes and 1/2 cup low-sodium chicken broth. Return the cooked sausage to the skillet and stir to combine.
• Bring the sauce to a simmer, then reduce the heat to low and simmer, uncovered, for 15 minutes, stirring occasionally.
• While the sauce simmers, bring a large pot of salted water to a boil and cook 9 oz DeLallo whole wheat linguini (or DeLallo gluten-free) according to the package directions until al dente. Drain the pasta.
• Add the drained pasta to the skillet with the sauce. Sprinkle in 2 tbsp grated Pecorino Romano and toss or stir over low heat for about 2 minutes so the pasta is evenly coated and the flavors meld.
• Remove from heat, stir in 1 tbsp fresh chopped parsley, taste and adjust seasoning with kosher salt and black pepper if needed, and serve with additional Pecorino Romano at the table.