Hearty Italian Sausage and Pepper Spaghetti with Tomato Sauce

This hearty spaghetti dish brings together crumbled sweet Italian sausage, tender bell peppers and a rich tomato sauce for a satisfying meal. The whole wheat spaghetti adds a nutty flavor and extra fiber, while a sprinkle of Parmesan cheese and fresh parsley finishes it off perfectly.

Ready in just 35 minutes, this recipe is ideal for busy weeknights when you crave something warm and comforting. The combination of savory sausage, sweet peppers and aromatic spices creates a classic Italian-inspired flavor that everyone will love.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Red Bell PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

28 ounce Whole Peeled TomatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

18 ounce Sweet Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

12 ounce Whole Wheat SpaghettiView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView 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 from pole to pole 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 with your hands into small pieces.
2. Heat 4 teaspoons of vegetable oil in a large pan over medium-high heat. Add the sliced onion, bell pepper strips and half of the Tuscan heat spice. Cook, tossing, until lightly softened, about 3-4 minutes.
3. Remove the sausage from its casings. Add the sausage and a drizzle of oil to the pan with the vegetables, breaking the meat into pieces. Cook, tossing occasionally, until the sausage is cooked through and browned at the edges, about 5 minutes.
4. Once the water boils, add the whole wheat spaghetti to the pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Carefully scoop out and reserve 3 cups of pasta cooking water, then drain the spaghetti.
5. Meanwhile, once the sausage is browned, add the crushed tomatoes to the pan. Season with salt, pepper and the remaining Tuscan heat spice, then stir. Bring to a boil, then lower the heat and let simmer until the pasta is done. After draining the spaghetti, stir 2 cups of the reserved pasta cooking water and the chicken stock concentrates into the pan. Continue simmering until slightly reduced, about 2 minutes.
6. Add the drained spaghetti to the pan, tossing to coat. (Tip: Add more pasta cooking water if needed to give the sauce a loose consistency.) Stir in the butter, half of the parsley and half of the Parmesan cheese. Season with salt and pepper. Divide between bowls, then 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. Cooking times may vary slightly, so cook according to package directions until al dente.

What can I use instead of Tuscan heat spice?

You can make a blend of dried oregano, basil, rosemary and a pinch of red pepper flakes to mimic the flavor.

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 the sauce thickens.