Sausage and Pepper Spaghetti with Tomato Parmesan Sauce

This hearty pasta dish brings together crumbled Italian pork sausage, sweet bell peppers and a rich tomato sauce for a comforting meal that’s perfect any night of the week. The spaghetti is tossed in a savory sauce made with diced tomatoes, chicken stock and a blend of warm spices, then finished with a pat of butter and plenty of Parmesan cheese.

Fresh parsley adds a pop of color and freshness, making each bite as vibrant as it is satisfying. Whether you’re cooking for family or just craving a bowl of classic comfort, this sausage and pepper spaghetti is sure to hit the spot.

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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. Wash and dry all produce. Halve, peel and thinly slice the onion. Core, deseed and thinly slice the bell pepper. Mince the parsley leaves and stems. 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 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. 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 the 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 spaghetti finishes cooking. After draining the spaghetti, stir the 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 spaghetti to the pan and toss to coat. Stir in 1 tablespoon of butter, half the parsley and half the Parmesan. If the pasta seems dry, add more reserved pasta water as needed. Season with salt and pepper. Divide 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 dish 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.