Spaghetti with Italian Sausage, Bell Peppers &Amp; Tomato Sauce

Pasta night doesn’t have to be complicated. This spaghetti dish combines savory Italian sausage, sweet bell peppers and caramelized onions in a rich tomato sauce. It’s a hearty, satisfying meal that comes together quickly with pantry staples.

Crumbled sausage adds protein and flavor, while the sauce coats every strand of spaghetti. A sprinkle of Parmesan and fresh parsley finishes it off. Perfect for busy weeknights when you crave something comforting and delicious.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork Sausage MixView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

13.76 ounce Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Halve, peel and thinly slice onion. Halve, core and thinly slice bell pepper into strips. Mince parsley.
2. Heat a large drizzle of oil in a large pan over medium-high heat. Add onion, bell pepper and half the Tuscan Heat Spice (you’ll use the rest later). Cook, stirring, until slightly softened, 3-4 minutes.
3. Add sausage and another drizzle of oil to pan. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
4. Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain.
5. While spaghetti cooks, add crushed tomatoes to pan with cooked sausage. Season with remaining Tuscan Heat Spice, salt and pepper. Bring to a boil, then reduce to a simmer and cook until thickened, 4-6 minutes. Stir in stock concentrate and ¾ cup reserved pasta cooking water (1 cup for 4 servings). Cook until slightly reduced, 1-2 minutes more.
6. Add spaghetti to pan with sauce; toss to coat. (For 4 servings, carefully transfer everything into pot used for pasta.) Stir in 1 TBSP butter (2 TBSP for 4), half the parsley and half the Parmesan. (TIP: If needed, stir in more reserved pasta cooking water a splash at a time until spaghetti is thoroughly coated in sauce.) Season with salt and pepper. Divide pasta between bowls. Sprinkle with remaining parsley and remaining Parmesan and serve. Pork sausage is fully cooked when internal temperature reaches 160°.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any long pasta like linguine or fettuccine works well. Short pasta like penne or rigatoni also works.

Can I make this dish vegetarian?

Absolutely! Substitute the pork sausage with plant-based sausage or crumbled tofu and use vegetable stock concentrate instead of chicken.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water if needed.