Italian Sausage Spaghetti

Name: Italian Sausage Spaghetti
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
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

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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

Published on January 14, 2019

Spaghetti with Sausage and Peppers — 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.