Sausage and Pepper Spaghetti with Tomato Parmesan Sauce

This hearty pasta dish combines crumbled Italian sausage, tender bell peppers and a rich tomato sauce tossed with spaghetti. It’s a comforting meal that comes together quickly, perfect for weeknight dinners.

Finished with a sprinkle of Parmesan cheese and fresh parsley, every bite is packed with savory flavor. The sauce is loosened with pasta cooking water for a silky texture that coats every strand.

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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 Diced 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 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. Bring a large pot of salted water to a boil. Wash and dry all produce. Halve, peel and thinly slice the onion. Core, deseed and thinly slice the bell pepper. Mince the parsley. Remove the sausage from its casings and discard the casings.
2. Heat a large drizzle of oil in a large pan over medium-high heat. Add the onion, bell pepper and half the Tuscan heat spice. Cook, stirring, until slightly softened, 3-4 minutes. (For 4 servings, transfer the veggies to a large bowl at this point to ensure the sausage browns evenly.)
3. Add the sausage and another drizzle of oil to the pan. Cook, breaking up the meat into pieces, until browned and cooked through, about 5 minutes.
4. Once the water boils, add the spaghetti to the pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Carefully scoop out and reserve 1 cup of pasta cooking water (2 cups for 4 servings), then drain. Leave the pot on the stove.
5. Meanwhile, stir the diced tomatoes into the pan with the sausage. Season with salt, pepper and the remaining Tuscan heat spice. Bring to a boil, then lower the heat and let simmer while the pasta cooks. After draining the pasta, stir ¾ cup of the reserved cooking water (1¼ cups for 4 servings) and the chicken stock concentrate into the pan. Continue simmering until slightly reduced, 1-2 minutes (3-4 minutes for 4 servings). Turn off the heat.
6. Transfer the sauce to the pot used to cook the pasta. Add the spaghetti (and the veggies for 4 servings) to the pot, tossing to coat. (Tip: Add more pasta cooking water if needed to give the sauce a loose consistency.) Stir in 1 tablespoon of butter (2 tablespoons for 4 servings), half the parsley and half the Parmesan. Season with salt and pepper. Divide between bowls, then sprinkle with the remaining parsley and Parmesan.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any long pasta like linguine or fettuccine works well or even short shapes like penne.

How can I make this dish spicier?

Add red pepper flakes along with the Tuscan heat spice or use hot Italian sausage.

Can I substitute the sausage with chicken or turkey?

Yes, ground chicken or turkey can be used; just adjust cooking time and season well.