Sausage and Pepper Spaghetti with Tomato Parmesan Sauce

This sausage and pepper spaghetti is the ultimate comfort food, combining savory Italian sausage, sweet bell peppers and a rich tomato sauce. Tossed with al dente spaghetti and finished with a sprinkle of Parmesan, it’s a hearty and satisfying meal that comes together in under an hour.

Perfect for busy weeknights, this dish uses simple ingredients to create a deeply flavorful sauce. The sausage adds a meaty richness, while the peppers and onions provide a subtle sweetness. Serve it with a side salad or crusty bread for a complete dinner.

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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

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 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, about 3-4 minutes.
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. Reserve 1 cup of pasta cooking water, then drain the spaghetti.
5. Meanwhile, add the diced tomatoes to the pan with the cooked 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 spaghetti, stir the chicken stock concentrate and 3/4 cup of the reserved pasta cooking water into the pan. Continue simmering until slightly reduced, 1-2 minutes.
6. Add the spaghetti to the pan, tossing to coat. (Tip: Add more pasta cooking water if needed to give the sauce a loose consistency.) Stir in 1 tablespoon butter, 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, you can substitute spaghetti with other long pasta like linguine or fettuccine or even short pasta like penne or rigatoni.

Can I make this dish ahead of time?

This dish is best served fresh, but you can 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 to loosen the sauce.

What can I use instead of Tuscan Heat Spice?

You can make your own blend with equal parts dried oregano, basil, rosemary and a pinch of red pepper flakes. Alternatively, use Italian seasoning.