Sausage and Pepper Spaghetti with Tomato Parmesan Sauce

This sausage and pepper spaghetti is the ultimate comfort food. Tender spaghetti is tossed with crumbled Italian pork sausage, sautéed bell peppers and onions and a rich tomato sauce infused with Tuscan-inspired spices. A generous sprinkle of Parmesan cheese adds a savory finish that ties everything together.

Perfect for busy weeknights, this dish comes together in just 35 minutes using simple ingredients. The combination of hearty sausage, sweet peppers and tangy tomatoes creates a satisfying meal that the whole family will love. Serve it with a side salad or crusty bread for a complete dinner.

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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. Meanwhile, prepare the vegetables: 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 5-7 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, then drain the spaghetti.
5. Once the sausage is cooked through, add the diced tomatoes to the pan. Season with salt, pepper and the remaining Tuscan Heat Spice. Bring to a boil, then lower the heat and let simmer while the pasta finishes cooking. After draining the spaghetti, stir the chicken stock concentrate and 3/4 cup of the reserved pasta water into the pan. Continue simmering until slightly reduced, 1-2 minutes more.
6. Add the drained spaghetti to the pan and toss to coat. Stir in 1 tablespoon of butter, half of the parsley and half of the Parmesan cheese. If needed, add more pasta cooking water to achieve a creamy consistency. 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, any long pasta like linguine or fettuccine works well. You can also use short pasta like penne or rigatoni.

How do I store leftovers?

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

Can I make this dish vegetarian?

Absolutely! Substitute the pork sausage with a plant-based sausage or crumbled tofu and use vegetable stock concentrate instead of chicken.