Photo: William Dickey
In a pasta-loving household, it’s easy to fall into a spaghetti and meatball rut. Take a break from your typical noodle and meat sauce routine with this speedy spaghetti recipe.
Incredibly versatile and simple to whip up during the week, this Italian Sausage Spaghetti turns a basic plate of pasta into a satisfying dinner that’s different enough from last week’s menu. Light on sauce, like a traditional Italian pasta dish, this spaghetti mixes sausage and peppers with a bit of basil, tomatoes, and Parmesan cheese for a meal that goes from your stovetop to your table in just 20 minutes. Serve with a side salad and garlic bread, and you’ve worked up a super manageable weeknight meal.
Better yet, this easy pasta recipe can freeze for up to 2 months. Just cool and cover tightly in a baking dish with plastic wrap and aluminum foil.
How to Make It
Step 1
Prepare pasta according to package directions.
Step 2
Meanwhile, cook sausage in a large Dutch oven over medium-high heat 8 to 10 minutes or until meat is no longer pink, breaking sausage into pieces while cooking. Remove sausage and drippings from Dutch oven, and drain well on paper towels.
Step 3
Sauté onion and next 3 ingredients in hot oil in Dutch oven over medium-high heat 5 to 6 minutes or until vegetables are crisp-tender. Stir in tomatoes, salt, and pepper; cook 4 minutes or until thoroughly heated. Stir in sausage, pasta, and cheese. Transfer mixture to serving platter, and serve immediately.
Chef's Notes
How to Freeze:
Prepare recipe as directed. Cool 30 minutes. Place pasta mixture in a 13- x 9-inch baking dish. Cover tightly with plastic wrap and aluminum foil. Freeze up to 2 months. Thaw in refrigerator 24 hours. Preheat oven to 350°. Remove and discard plastic wrap and aluminum foil. Cover with aluminum foil, and bake at 350° for 40 to 45 minutes or until thoroughly heated.
Variation: Turkey Spaghetti with Sausage and Peppers
Substitute 1 (1-lb.) package Italian turkey sausage for mild Italian sausage. Remove and discard casings from sausage. Increase olive oil to 2 Tbsp. Cook sausage in 1 Tbsp. hot oil as directed in Step Discard any drippings in Dutch oven. Proceed with recipe as directed, sauteing onion and next 3 ingredients in remaining 1 Tbsp. oil.
