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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Whole Peeled Tomatoes
Tuscan Heat Spice
Sweet Italian Pork Sausage
Whole Wheat Spaghetti(ContainsWheat)
Chicken Stock Concentrate
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 into small pieces with your hands (careful, they may splatter).
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, tossing, until slightly softened, 3-4 minutes.
Remove sausage from casings, then add to pan with veggies along with a drizzle of oil, 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 1 cup pasta cooking water, then drain.
Meanwhile, once sausage is cooked through, 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 while pasta cooks. After you’ve drained spaghetti, stir ¾ cup pasta cooking water and stock concentrate into pan. Continue simmering until slightly reduced, 1-2 minutes.
Add spaghetti to pan, tossing to coat. (TIP: Add more pasta cooking water if needed to give sauce a loose consistency.) Stir in 1 TBSP butter, half the parsley, and half the Parmesan. Season with salt and pepper. Divide between bowls, then sprinkle with remaining parsley and Parmesan.