Tuscan Sausage and Pepper Spaghetti
with Tomatoes and Parmesan
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
Bell Pepper
¼ ounce
Parsley
14 ounce
Whole Peeled Tomatoes
1 tablespoon
Tuscan Heat Spice
9 ounce
Italian Pork Sausage
6 ounce
Whole Wheat 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
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 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.
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