Ingredients
1 pkg(s)
(regular size) Eckrich Skinless Smoked Sausage
1 pkg(s)
8 oz.
Multi-grain or regular thin spaghetti
8 oz.
1 Tbsp.
Olive oil
1 Tbsp.
1 whole
Small onion, chopped
1 whole
2 whole
Each: red, yellow or green bell peppers, cut into 1/2 inch chunks
2 whole
4 clove(s)
Garlic, minced
4 clove(s)
29 oz.
Canned fire roasted diced tomatoes, undrained
29 oz.
1/4 cup(s)
Tomato paste
1/4 cup(s)
1/2 cup(s)
Halved pitted kalamata or black ripe olives
1/2 cup(s)
1/4 Tsp.
Crushed red pepper flakes
1/4 Tsp.
1/2 cup(s)
Grated parmesan or asiago cheese
1/2 cup(s)
1/2 cup(s)
Chopped fresh basil leaves or italian parsley
1/2 cup(s)
Directions
Cook spaghetti according to package directions.
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.
Drain spaghetti; transfer to four serving plates. Top with sausage mixture, cheese and basil.
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