Sausage and Pepper Spaghetti with Tomato Parmesan Sauce

This hearty 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 dish that will satisfy any pasta craving.

Perfect for a weeknight dinner, this recipe comes together in under an hour with simple ingredients. The crumbled sausage adds a meaty texture, while the bell peppers bring a slight sweetness that balances the tangy tomatoes. A touch of Tuscan-inspired spice elevates the flavors, making every bite delicious.

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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 of 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 with the vegetables. Cook, breaking up the meat into pieces, until browned and cooked through, about 5 minutes.
4. Once the water is boiling, add the spaghetti to the pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup of pasta cooking water (2 cups for 4 servings), then drain the pasta.
5. Meanwhile, add the diced tomatoes to 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 spaghetti, stir the chicken stock concentrate and 3/4 cup of the reserved pasta water (1 cup for 4 servings) into the pan. Continue simmering until slightly reduced, 1-2 minutes.
6. Add the spaghetti to the pan, tossing to coat. (For 4 servings, transfer everything into the pot used for the pasta.) Stir in 1 tablespoon of butter (2 tablespoons for 4 servings), half the parsley and half the Parmesan. (Tip: Add more pasta cooking water if needed to give the sauce a creamy consistency.) 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. Adjust cooking time according to package directions.

Can I make this dish vegetarian?

Absolutely! Replace the Italian pork sausage with a plant-based sausage or crumbled tofu. Use vegetable stock concentrate instead of chicken stock concentrate.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan with a splash of water or pasta water to refresh the sauce.