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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1 unit
Yellow Onion
1 unit
Bell Pepper
¼ ounce
Parsley
14 ounce
Diced Tomatoes
1 tablespoon
Tuscan Heat Spice
9 ounce
Italian Pork Sausage
6 ounce
Spaghetti
(Contains: Wheat)
1 unit
Chicken Stock Concentrate
¼ cup
Parmesan Cheese
(Contains: Milk)
1 tablespoon
Vegetable Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
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. Remove sausage from casings; discard casings.
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. (For 4 servings, transfer veggies to a large bowl at this point. We want to ensure your sausage browns evenly!)
Add sausage and another drizzle of oil to pan. Cook, breaking up meat into pieces, until sausage is browned and cooked through, 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 (2 cups for 4 servings), then drain. Leave pot on stove.
Meanwhile, stir tomatoes into pan with sausage. Season with salt, pepper, and remaining Tuscan Heat Spice. Bring to a boil, then lower heat and let simmer while pasta cooks. After you’ve drained pasta, stir ¾ cup reserved cooking water (1 ¼ cups for 4 servings) and stock concentrate into pan. Continue simmering until slightly reduced, 1-2 minutes (3-4 minutes for 4 servings). Turn off heat.
Transfer sauce to pot used to cook pasta. Add spaghetti (and veggies for 4 servings) to pot, tossing to coat. (TIP: Add more pasta cooking water if needed to give sauce a loose consistency.) Stir in 1 TBSP butter (2 TBSP for 4 servings), half the parsley, and half the Parmesan. Season with salt and pepper. Divide between bowls, then sprinkle with remaining parsley and Parmesan.