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Tuscan Sausage and Pepper Spaghetti

Tuscan Sausage and Pepper Spaghetti

with Tomatoes and Parmesan

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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.

Tags:SpicyFamily Friendly

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

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Onion

1 unit

Bell Pepper

¼ ounce


14 ounce

Diced Tomatoes

1 tablespoon

Tuscan Heat Spice

9 ounce

Italian Pork Sausage

6 ounce



1 unit

Chicken Stock Concentrate

¼ cup

Parmesan Cheese


Not included in your delivery

1 tablespoon

Vegetable Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3598 kJ
Calories860 kcal
Fat32 g
Saturated Fat11 g
Carbohydrate96 g
Sugar19 g
Dietary Fiber9 g
Protein44 g
Cholesterol145 mg
Sodium1440 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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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 leaves and stems. 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, 5-7 minutes.


Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain.


Once sausage is cooked through, add diced tomatoes to pan. Season with salt, pepper, and remaining Tuscan Heat Spice. Bring to a boil, then lower heat and let simmer while spaghetti cooks. After you’ve drained spaghetti, stir stock concentrate and ¾ cup reserved pasta cooking water (1 cup for 4 servings) into pan. Continue simmering until slightly reduced, 1-2 minutes more.


Add spaghetti to pan; toss to coat. (For 4 servings, carefully transfer everything into pot used for pasta.) Stir in 1 TBSP butter (2 TBSP for 4), half the parsley, and half the Parmesan. (TIP: If pasta seems dry, add more reserved pasta cooking water as needed.) Season with salt and pepper. Divide between bowls and sprinkle with remaining parsley and Parmesan.