One-Pan Sausage and Pepper Spaghetti with Tomato Sauce

This hearty spaghetti dish brings together savory Italian sausage, sweet bell peppers and a rich tomato sauce for a comforting meal that’s ready in just 35 minutes. The sausage is crumbled and browned, then simmered with onions, peppers and a touch of Tuscan-inspired spice blend, creating a deeply flavorful sauce that coats every strand of pasta.

Finished with a sprinkle of Parmesan cheese and fresh parsley, this recipe is perfect for busy weeknights when you want something satisfying without a lot of fuss. Serve it straight from the pan for a rustic, family-style dinner that everyone will love.

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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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView 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; halve, core and thinly slice the bell pepper into strips; mince the parsley. Remove the sausage from its casing and discard the casing.
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. Cook, breaking up the meat into pieces, until browned and cooked through, 4-6 minutes.
4. Once the water is boiling, add the spaghetti and cook until al dente, 9-11 minutes. Reserve 1 cup of pasta cooking water, then drain the spaghetti.
5. To the pan with the sausage, add the diced tomatoes, salt, pepper and the remaining Tuscan Heat Spice. Bring to a boil, then reduce heat and let simmer while the spaghetti cooks. After draining the spaghetti, stir in the chicken stock concentrate and 3/4 cup of the reserved pasta water. Continue simmering until slightly reduced, 1-2 minutes.
6. Add the drained spaghetti to the pan and toss to coat. Stir in the butter, half of the parsley and half of the Parmesan. If the sauce seems dry, add more reserved pasta water a splash at a time until the spaghetti is well coated. Season with salt and pepper to taste. Divide the pasta among 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. Adjust cooking time according to package directions.

Can I make this dish ahead of time?

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

Is this recipe spicy?

The Tuscan Heat Spice adds a mild warmth, but it’s not overly spicy. For more heat, add red pepper flakes or use hot Italian sausage.