Sausage and Pepper Spaghetti with Tomato Parmesan Sauce

This sausage and pepper spaghetti is a classic comfort dish that brings together savory Italian sausage, sweet bell peppers and a tangy tomato sauce. Tossed with al dente spaghetti and finished with a sprinkle of Parmesan, it’s a hearty meal the whole family will love.

Ready in just over 30 minutes, this recipe uses simple ingredients to create a deeply flavorful sauce. The sausage is crumbled and browned, then simmered with tomatoes and a blend of spices. Serve it with extra Parmesan on top for an Italian-inspired dinner that’s both satisfying and easy to prepare.

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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

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

14 ounce Diced TomatoesView 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 onion. Core, deseed and thinly slice bell pepper. Mince parsley leaves and stems. Remove sausage from casings; discard casings.
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, stirring, until slightly softened, 3-4 minutes.
3. Add sausage and another drizzle of oil to pan. Cook, breaking up meat into pieces, until browned and cooked through, 5-7 minutes.
4. Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain.
5. Once sausage is cooked through, add diced tomatoes to pan. Season with salt, pepper and remaining Tuscan Heat Spice. Bring to a boil, then lower heat and let simmer while spaghetti cooks. After you’ve drained spaghetti, stir stock concentrate and ¾ cup reserved pasta cooking water (1 cup for 4 servings) into pan. Continue simmering until slightly reduced, 1-2 minutes more.
6. Add spaghetti to pan; toss to coat. (For 4 servings, carefully transfer everything into pot used for pasta.) Stir in 1 TBSP butter (2 TBSP for 4), half the parsley and half the Parmesan. (TIP: If needed, stir in remaining reserved pasta cooking water a splash at a time until spaghetti is thoroughly coated in sauce.) Season with salt and pepper. Divide between bowls and sprinkle with 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. Adjust cooking time according to package directions.

Can I make this dish ahead of time?

This pasta is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or broth.

What can I substitute for Tuscan Heat Spice?

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