Sausage and Pepper Spaghetti with Tomato Parmesan Sauce

This sausage and pepper spaghetti is a hearty, satisfying dish that brings together crumbled Italian pork sausage, sweet bell pepper and a rich tomato sauce. Tossed with whole wheat spaghetti and finished with a sprinkle of Parmesan cheese, it’s a classic comfort meal that’s easy to make any night of the week.

The combination of savory sausage, tender peppers and tangy tomatoes creates a flavorful sauce that coats every strand of pasta. A touch of Tuscan heat spice adds a subtle warmth, while fresh parsley and Parmesan brighten the dish. Serve it up for a dinner that feels both rustic and refined.

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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 Whole Peeled 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 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView 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 onion from pole to pole into strands. Core and seed bell pepper, then cut into thin strips. Mince parsley. Place tomatoes in a medium bowl and break up into small pieces with your hands (careful, they may splatter).
2. Heat a large drizzle of oil in a large pan over medium-high heat. Add onion, bell pepper and half the Tuscan heat spice. Cook, tossing, until slightly softened, 3-4 minutes.
3. Remove sausage from casings, then add to pan with veggies along with a drizzle of oil, breaking up meat into pieces. Cook, tossing occasionally, until sausage is cooked through and browned at edges, about 5 minutes.
4. Once water boils, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Carefully scoop out and reserve 1 cup pasta cooking water, then drain.
5. Meanwhile, once sausage is cooked through, add tomatoes to pan. Season with salt, pepper and remaining Tuscan heat spice, then give everything a stir. Bring to a boil, then lower heat and let simmer while pasta cooks. After you’ve drained spaghetti, stir ¾ cup pasta cooking water and stock concentrate into pan. Continue simmering until slightly reduced, 1-2 minutes.
6. Add spaghetti to pan, tossing to coat. (TIP: Add more pasta cooking water if needed to give sauce a loose consistency.) Stir in 1 TBSP butter, half the parsley and half the Parmesan. Season with salt and pepper. Divide between bowls, then sprinkle with remaining parsley and Parmesan.

Recipe Tips

FAQ

Can I use regular spaghetti instead of whole wheat?

Yes, you can substitute regular spaghetti for whole wheat. Adjust cooking time according to package directions.

What can I substitute for Tuscan heat spice?

You can use a mix of dried oregano, crushed red pepper flakes and a pinch of garlic powder as a substitute.

Can I make this dish vegetarian?

To make it vegetarian, omit the sausage and use vegetable stock concentrate instead of chicken. Add extra vegetables like mushrooms or zucchini for heartiness.