This Spaghetti with Sausage and Red Peppers is an easy dinner made that is ready in 30 minutes too!
We are back to school and trying to get into a good routine. A schedule is good for everyone, don’t you agree?! We had a great time this summer visiting family in Utah and spending time in the mountains with family as well. But it feels nice to be back home too. How was everyone’s summer?
I am going to nick name this, grown up spaghetti. It’s got a nice spice from the sausage and the added red pepper dresses up the dish. Even though I call it grown up spaghetti, the kids will like this too. Mine didn’t love the red pepper, but I got them to eat a few pieces. Don’t use hot sausage if you are worried about the spice level. You could even use a mild sweet sausage. Really, whatever works well for you. Just make sure you use sausage, not ground beef. The sausage adds great flavor to the dish! Beef would work, but I don’t think it would have enough flavor.
I mentioned this before but I got a subscription to Cook’s Country Magazine for Christmas from my brother-in-law. It is a gift that keeps on giving, love those! The 30 minute suppers are always a favorite for me to try. I have shared another one already. This one was great too! I hope you enjoy!
- 1 pound mild ground Italian sausage
- 2 red bell peppers, seeded & sliced thin
- 1 onion, diced
- 3 teaspoons minced garlic (or 3 cloves, diced)
- 1 (14.5 ounce) can petite diced tomatoes
- 1 (6 ounce) can tomato paste
- salt & pepper
- 1 pound spaghetti noodles
- freshly parmesan cheese
- Cook sausage, peppers and onion in a large, nonstick skillet over medium-jig heat, breaking up meat with a spoon. Cook until lightly browned and cooked through (about 12 minutes). Add garlic and cook until fragrant, about 30 seconds.
- Stir in tomatoes, 1 teaspoon salt and ¼ teaspoon pepper. Bring to a boil. Reduce heat to medium-low and simmer, uncovered.
- Meanwhile, bring 4 quarts of water to a boil in a large pot. Add the spaghetti and 1 Tablespoon salt. Cook until al dente (according to package). Reserve ½ cup of the water form the noodles and set aside, then drain pasta.
- Add the pasta to the skillet with the tomato/meat mixture and toss to combine. Add the reserved water until you reach the desired consistency. Top with freshly grated parmesan cheese.
-Original recipe used 1 (14.5 ounce) can of crushed tomatoes. I didn't have that on hand, so I used a combination of diced and tomato paste but feel free to use the crushed tomatoes if you prefer!
Recipe Source: adapted from Cook’s Country Magazine