Pork Sausage and Pepper Spaghetti with Tomato Parmesan Sauce

If you love pasta as much as we do, you’re always on the lookout for new ways to enjoy it. This pork sausage and pepper spaghetti brings together savory crumbled sausage, sweet caramelized onions and strips of bell pepper in a rich tomato sauce. It’s a comforting, one-pan meal that’s sure to become a favorite.

The sauce gets a boost from a special Tuscan-inspired spice blend and a touch of chicken stock concentrate, creating depth of flavor that coats every strand of spaghetti. A sprinkle of fresh parsley and Parmesan cheese finishes the dish, adding brightness and a salty kick. Ready in just over half an hour, this recipe is perfect for busy weeknights when you crave something satisfying.

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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

9 ounce Italian Pork Sausage MixView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

13.76 ounce Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking 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. Meanwhile, halve, peel and thinly slice the onion. Halve, core and thinly slice the bell pepper into strips. Mince the parsley.
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 Italian pork sausage mix and another drizzle of oil to the pan. Cook, breaking up the meat into pieces, until browned and cooked through, about 4-6 minutes. (Sausage is fully cooked when internal temperature reaches 160°F.)
4. Once the water is boiling, add the spaghetti and cook until al dente, 9-11 minutes. Reserve 1 cup of pasta cooking water, then drain the spaghetti.
5. While the spaghetti cooks, add the crushed tomatoes to the pan with the cooked sausage. Season with the remaining Tuscan heat spice, salt and pepper. Bring to a boil, then reduce heat and simmer until the sauce thickens, 4-6 minutes. Stir in the chicken stock concentrate and 3/4 cup of the reserved pasta water. Cook until slightly reduced, 1-2 minutes more.
6. Add the drained spaghetti to the pan with the sauce and toss to coat. Stir in the butter, half the parsley and half the Parmesan. If the pasta seems dry, add more reserved pasta water a splash at a time until well coated. Season with salt and pepper to taste.
7. Divide the pasta between bowls. Sprinkle with the remaining parsley and Parmesan and serve.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with sweet or hot Italian sausage or even chicken sausage. Just remove the casings and crumble the meat as it cooks.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water to loosen the sauce.

Can I make this dish gluten-free?

Absolutely! Use gluten-free spaghetti and ensure your sausage and stock concentrate are gluten-free. The rest of the ingredients are naturally gluten-free.