Smoked Sausage & Peppers Spaghetti

Cook Time:
35 minutes
Serving Size:


  • 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


A hearty version of spaghetti made with smoked sausage and fresh bell peppers topped with fresh basil.

  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.