Tuscan Sausage and Pepper Spaghetti
Tuscan Sausage and Pepper Spaghetti
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.
Ingredients
1 unit
Yellow Onion
1 unit
Red Bell Pepper
¼ ounce
Parsley
28 ounce
Whole Peeled Tomatoes
2 tablespoon
Tuscan Heat Spice
18 ounce
Sweet Italian Pork Sausage
12 ounce
Whole Wheat Spaghetti
(Contains Wheat)
2 unit
Chicken Stock Concentrate
½ cup
Parmesan Cheese
(Contains Milk)
Not included in your delivery
2 tablespoon
Vegetable Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
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.
