Spaghetti with Sausage and Red Peppers (30-Minute Supper)
  • 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
  1. 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.
  2. Stir in tomatoes, 1 teaspoon salt and ¼ teaspoon pepper. Bring to a boil. Reduce heat to medium-low and simmer, uncovered.
  3. 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.
  4. 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.
If you like a spicier dish, use hot italian sausage. I used mild because my kids don't like it too spicy. Also, I was able to find ground italian sausage but you can just remove casing from regular sausage if that is all you can find.
-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 by Baked in AZ at