Food and Recipes Recipes Italian Sausage Spaghetti 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. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on January 14, 2019 Print Share Share Tweet Pin Email Photo: William Dickey Prep Time: 20 mins Cook Time: 20 mins Total Time: 40 mins Yield: 4 servings Ingredients 8 ounces uncooked spaghetti 1 (1-lb.) package mild Italian sausage, casings removed 1 medium onion, cut into eighths 1 medium-size green bell pepper, cut into strips 1 medium-size red or yellow bell pepper, cut into strips 2 to 3 garlic cloves, minced 1 tablespoon olive oil 1 (28-oz.) can diced tomatoes with basil, garlic, and oregano 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 cup grated Parmesan cheese Directions Prepare pasta according to package directions. 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. 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. Print