Sausage and Pepper Spaghetti with Tomato Parmesan Sauce

This hearty pasta dish brings together crumbled Italian sausage, sweet bell peppers and a rich tomato sauce for a comforting meal that’s perfect any night of the week. The combination of savory pork, tender vegetables and al dente spaghetti creates a satisfying balance of flavors and textures.

A sprinkle of Parmesan cheese and fresh parsley adds a bright, nutty finish that elevates the dish. Whether you’re cooking for family or just treating yourself, this recipe is simple to prepare and sure to please.

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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 the onion from pole to pole into strands. Core and seed the bell pepper, then cut into thin strips. Mince the parsley. Place the whole peeled tomatoes in a medium bowl and break them up into small pieces with your hands (watch for splatters).
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, tossing, until slightly softened, 3-4 minutes.
3. Remove the sausage from its casings and add to the pan with the vegetables along with another drizzle of oil, breaking up the meat into 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 crushed tomatoes to the pan. Season with salt, pepper and the remaining Tuscan Heat Spice, then stir. 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 water and the chicken stock concentrate into the pan. Continue simmering until slightly reduced, 1-2 minutes.
6. Add the 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 butter, half the parsley and half the Parmesan. Season with salt and pepper. Divide between bowls, then sprinkle with the remaining parsley and Parmesan.

Recipe Tips

FAQ

Can I use regular spaghetti instead of whole wheat?

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

What can I use instead of Tuscan Heat Spice?

You can substitute a mix of dried oregano, basil, red pepper flakes and a pinch of fennel seeds.

Can I make this dish ahead of time?

This dish is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water.