Tuscan Sausage and Pepper Spaghetti

Name: Tuscan Sausage and Pepper Spaghetti with Tomatoes and Parmesan
Total time: 35 min
Yield: 2
Cuisine: Fusion
Ingredients: 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; 1 unit Chicken Stock Concentrate; ¼ cup Parmesan Cheese; 1 tablespoon Vegetable Oil; 1 tablespoon Butter; Salt; Pepper

with Tomatoes and Parmesan

Recipe Development TeamPublished on February 15, 2019

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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.

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

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)

Not included in your delivery

1 tablespoon

Vegetable Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)4142 kJ

Calories990 kcal

Fat53 g

Saturated Fat20 g

Carbohydrate84 g

Sugar17 g

Dietary Fiber9 g

Protein38 g

Cholesterol115 mg

Sodium1260 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.

Utensils

•Large Pot

•Medium Bowl

•Large Pan

•Strainer

Instructions

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.

Add sausage and another drizzle of oil to pan. Cook, breaking up meat into pieces, until browned and cooked through, about 5 minutes.

Once water boils, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.

pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain. Meanwhile, add tomatoes to pan with cooked 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 spaghetti, stir stock concentrate and ¾ cup reserved pasta cooking water 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.