Recipes: Entrees

Sausage & Peppers Spaghetti

  • Sausage & Peppers Spaghetti
    A hearty version of spaghetti made with smoked sausage and fresh bell peppers topped with fresh basil.
    Prep Time: 15 minutes

    Total Time: 35 minutes

    Makes 4

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    1 regular size package Eckrich® Skinless Smoked Sausage
    8 ounces multi-grain or regular thin spaghetti
    1 tablespoon olive oil
    1 small onion, chopped
    2 each: red, yellow or green bell peppers, cut into 1/2 inch chunks
    4 cloves garlic, minced
    2 cans (14.5 ounces each) fire roasted diced tomatoes, undrained
    1/4 cup tomato paste
    1/2 cup halved pitted kalamata or black ripe olives
    1/4 teaspoon crushed red pepper flakes (optional)
    1/2 cup grated Parmesan or Asiago cheese
    1/2 cup chopped fresh basil leaves or Italian parsley
    1. Cook spaghetti according to package directions.
    2. Meanwhile, heat oil in a large saucepan over medium heat. Add onion and bell peppers; cook, stirring occasionally, 5 minutes. Add garlic; cook 1 minute. Add tomatoes and tomato paste; mix well and bring to a boil over high heat. Stir in sausage, olives, and, if desired, pepper flakes. Reduce heat; simmer uncovered 10 to 12 minutes or until sauce thickens slightly.
    3. Drain spaghetti; transfer to four serving plates. Top with sausage mixture, cheese and basil.