Hearty Sausage and Pepper Spaghetti with Tomato Parmesan Sauce

This hearty pasta dish brings together crumbled Italian sausage, sweet bell peppers and a rich tomato sauce for a truly satisfying meal. The combination of flavors and textures-from the savory sausage to the tender spaghetti-creates a classic comfort food that’s perfect for any night of the week.

Topped with a generous sprinkle of Parmesan cheese and fresh parsley, this recipe is simple to make but tastes like it came from an Italian trattoria. The whole wheat spaghetti adds a nutty flavor and extra fiber, making this dish both delicious and wholesome.

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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

14 ounce Whole Peeled TomatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sweet Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

9 ounce Tuscan Heat SpiceView 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

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 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 oil in a large pan over medium-high heat. Add the onion, bell pepper and half of the Tuscan heat spice. Cook, tossing, until softened, about 3-4 minutes.
3. Remove the sausage from its casings, then add it to the pan with the vegetables along with another drizzle of oil, breaking up 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 spaghetti to the pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Carefully scoop out and reserve 2 cups of pasta cooking water, then drain the spaghetti.
5. Meanwhile, once the sausage is cooked through, 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 1 cup of the reserved pasta cooking water and the chicken stock concentrate 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 regular spaghetti instead of whole wheat?

Yes, you can substitute regular spaghetti. Cooking times may vary slightly, so check the package instructions for al dente doneness.

What can I use instead of Tuscan heat spice?

Tuscan heat spice is a blend of herbs and spices. You can substitute with a mix of dried oregano, basil, red pepper flakes and garlic powder to taste.

Can I make this dish vegetarian?

Absolutely! Omit the sausage and use vegetable stock concentrate instead of chicken. Add extra vegetables like mushrooms or zucchini for heartiness.