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Tuscan Sausage and Pepper Spaghetti

Tuscan Sausage and Pepper Spaghetti

Tuscan Sausage and Pepper Spaghetti

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Does your love for pasta know no bounds? Well, here’s a recipe that’s sure to please anyone who is a nut for noodles. Slivers of bell pepper, crumbled pork sausage, and a flavorful tomato sauce are tossed with spaghetti, coming together in a combination that’s hearty, satisfying, and classically comforting. Just add a sprinkle of Parmesan over the top to take things toward Italian-style bliss.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 unit

Yellow Onion

1 unit

Red Bell Pepper

¼ ounce


28 ounce

Whole Peeled Tomatoes

2 tablespoon

Tuscan Heat Spice

18 ounce

Sweet Italian Pork Sausage

12 ounce

Whole Wheat Spaghetti


2 unit

Chicken Stock Concentrate

½ cup

Parmesan Cheese


Not included in your delivery

2 tablespoon

Vegetable Oil

2 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3724 kJ
Calories890 kcal
Fat36 g
Saturated Fat14 g
Carbohydrate79 g
Sugar13 g
Dietary Fiber12 g
Protein38 g
Cholesterol80 mg
Sodium1370 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Bring a large pot of salted water to a boil. Halve, peel, and thinly slice onion from pole to pole into strands. Core and seed bell pepper, then cut into thin strips. Mince parsley. Place tomatoes in a medium bowl and break up with your hands into small pieces.


Heat 4 tsp oil in a large pan over medium-high heat. Add onion, bell pepper, and half the Tuscan heat spice. Cook, tossing, until lightly softened, 3-4 minutes.


Remove sausage from casings. Add sausage and a large drizzle of oil to pan with veggies, breaking up meat into pieces. Cook, tossing occasionally, until sausage is cooked through and browned at edges, about 5 minutes.


Once water boils, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Carefully scoop out and reserve 3 cups pasta cooking water, then drain.


Meanwhile, once sausage is browned, add tomatoes to pan. Season with salt, pepper, and remaining Tuscan heat spice, then give everything a stir. Bring to a boil, then lower heat and let simmer until pasta is done. After you've drained spaghetti, stir 2 cups pasta cooking water and stock concentrates into pan. Continue simmering until slightly reduced, about 2 minutes.


Add spaghetti to pan, tossing to coat. (TIP: Add more pasta cooking water if needed to give sauce a loose consistency.) Stir in 2 TBSP butter, half the parsley, and half the Parmesan. Season with salt and pepper. Divide between bowls, then sprinkle with remaining parsley and Parmesan.