Tuscan Sausage and Pepper Spaghetti

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    7569

    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.

    Tags: SpicyFamily friendly
    Allergens: WheatMilk

    Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

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    Ingredients

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    1 unit
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    ¼ ounce
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    1 tablespoon
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    6 ounce
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    ¼ cup
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    1 unit
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    14 ounce
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    9 ounce
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    1 unit

    Not Included in your Delivery

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    1 tablespoon
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    1 tablespoon

    Utensils

    • Large Pot
    • Large Pan
    • Strainer

    Instructions

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    1
    Bring a large pot of salted water to a boil. Wash and dry all produce. Halve, peel, and thinly slice onion. Core, deseed, and thinly slice bell pepper. Mince parsley leaves and stems. Remove sausage from casings; discard casings.
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    2
    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, stirring, until slightly softened, 3-4 minutes.
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    3
    Add sausage and another drizzle of oil to pan. Cook, breaking up meat into pieces, until browned and cooked through, 5-7 minutes.
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    4
    Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain.
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    5
    Once sausage is cooked through, add diced tomatoes to pan. Season with salt, pepper, and remaining Tuscan Heat Spice. Bring to a boil, then lower heat and let simmer while spaghetti cooks. After you’ve drained spaghetti, stir stock concentrate and ¾ cup reserved pasta cooking water (1 cup for 4 servings) into pan. Continue simmering until slightly reduced, 1-2 minutes more.
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    6
    Add spaghetti to pan; toss to coat. (For 4 servings, carefully transfer everything into pot used for pasta.) Stir in 1 TBSP butter (2 TBSP for 4), half the parsley, and half the Parmesan. (TIP: If pasta seems dry, add more reserved pasta cooking water as needed.) Season with salt and pepper. Divide between bowls and sprinkle with remaining parsley and Parmesan.