Smoked Sausage & Peppers Spaghetti
Total Time40 mins
Skill LevelIntermediate
Servings4
Total Time40 mins
Skill LevelIntermediate
Servings4
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Key IngredientOriginal Skinless Smoked Sausage Rope
AboutA hearty version of spaghetti made with smoked sausage and fresh bell peppers topped with fresh basil.
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Ingredients
1 pkg(s) (regular size) Eckrich Skinless Smoked Sausage 8 oz. multi-grain or regular thin spaghetti 1 Tbsp. olive oil 1 whole small onion, chopped 2 whole each: red, yellow or green bell peppers, cut into 1/2 inch chunks 4 clove(s) garlic, minced 29 oz. canned fire roasted diced tomatoes, undrained 1/4 cup(s) tomato paste 1/2 cup(s) halved pitted kalamata or black ripe olives 1/4 Tsp. crushed red pepper flakes 1/2 cup(s) grated parmesan or asiago cheese 1/2 cup(s) chopped fresh basil leaves or italian parsley
Key IngredientOriginal Skinless Smoked Sausage Rope
Original Skinless Smoked Sausage RopeKey IngredientOriginal Skinless Smoked Sausage Rope
Directions
1Cook spaghetti according to package directions.
2Meanwhile, 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.
3Drain spaghetti; transfer to four serving plates. Top with sausage mixture, cheese and basil.
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