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, tender bell peppers and a rich tomato sauce. Tossed with al dente spaghetti and finished with a sprinkle of Parmesan and fresh parsley, it’s a classic comfort meal that’s easy to prepare any night of the week.

The sauce comes together quickly, using diced tomatoes and a blend of spices to create a flavorful base. The sausage adds savory depth, while the bell peppers provide a slight sweetness and crunch. A touch of butter and pasta cooking water helps the sauce cling to every strand of spaghetti, making each bite deliciously coated.

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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. Wash and dry all produce. Bring a large pot of salted water to a boil. Halve, peel and thinly slice the onion. Core and seed the bell pepper, then cut into thin strips. Mince the parsley.
2. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the onion, bell pepper and half of the Tuscan heat spice. Cook, tossing, until slightly softened, about 3-4 minutes.
3. Remove the sausage from its casings and add to the pan with the vegetables, along with another drizzle of oil. Break up the meat into small 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 1 cup of pasta cooking water, then drain the spaghetti.
5. Meanwhile, once the sausage is cooked through, add the diced tomatoes to the pan. Season with salt, pepper and the remaining Tuscan heat spice. Stir everything together. Bring to a boil, then lower the heat and let simmer while the pasta cooks. After draining the spaghetti, stir ¾ 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 drained 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 of butter, half of the minced parsley and half of the Parmesan cheese. Season with salt and pepper to taste. Divide the pasta between bowls and 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 recipe vegetarian?

Absolutely! Replace the Italian pork sausage with a plant-based sausage or crumbled tofu and use vegetable stock concentrate instead of chicken. The rest of the ingredients remain the same.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the sauce if needed.