Hearty Sausage and Pepper Spaghetti with Tomato Parmesan Sauce

If you’re looking for a hearty, satisfying pasta dish that comes together quickly, this sausage and pepper spaghetti is just the ticket. Crumbled Italian pork sausage, slivers of bell pepper and a rich tomato sauce are tossed with whole wheat spaghetti for a meal that’s both comforting and delicious.

A sprinkle of Parmesan cheese and fresh parsley on top adds a touch of Italian-style bliss. This recipe is perfect for busy weeknights when you want something flavorful without spending hours in the kitchen.

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

14 ounce Whole Peeled TomatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

6 ounce Whole Wheat SpaghettiView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring a large pot of salted water to a boil. Halve, peel and thinly slice the onion into strands. Core and seed the bell pepper, then cut into thin strips. Mince the parsley. Place the whole peeled tomatoes in a medium bowl and break them up into small pieces with your hands.
2. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add the onion, bell pepper and half of the Tuscan heat spice. Cook, tossing, until slightly softened, about 3-4 minutes.
3. Remove the sausage from its casings and add it to the pan with the vegetables, along with another drizzle of oil. Break up the meat into pieces with a spoon. Cook, tossing occasionally, until the sausage is cooked through and browned at the edges, about 5 minutes.
4. Once the water is boiling, add the whole wheat spaghetti to the pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Carefully scoop out and reserve 1 cup of pasta cooking water, then drain the spaghetti.
5. When the sausage is cooked through, add the crushed tomatoes to the pan. Season with salt, pepper and the remaining Tuscan heat spice. Stir to combine. Bring to a boil, then lower the heat and let simmer until the pasta is ready. After draining the spaghetti, stir 3/4 cup of the reserved pasta water and the chicken stock concentrate into the pan. Continue simmering until slightly reduced, 1-2 minutes.
6. Add the drained spaghetti to the pan, tossing to coat. If the sauce seems too thick, add more pasta cooking water a little at a time until it reaches a loose consistency. Stir in 1 tablespoon of butter, half of the minced parsley and half of the Parmesan cheese. Season with salt and pepper to taste. Divide the pasta between bowls and sprinkle with the remaining parsley and Parmesan.

Recipe Tips

FAQ

Can I use regular spaghetti instead of whole wheat?

Yes, you can substitute regular spaghetti. Adjust cooking time according to package directions.

What can I use instead of Tuscan Heat Spice?

You can make a substitute by combining 1/2 teaspoon each of dried oregano, basil, rosemary and a pinch of red pepper flakes.

How do I store leftovers?

Store leftovers 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.