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Smoked Sausage & Peppers Spaghetti

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

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Prep Time
40 min
school
Skill Level
Intermediate
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Servings
4 Servings

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

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Ingredients


Product ImageOriginal Skinless Smoked Sausage Rope
  • (regular size) Eckrich Skinless Smoked Sausage1 pkg(s)
  • Multi-grain or regular thin spaghetti8 oz.
  • Olive oil1 tbsp.
  • Small onion, chopped1 whole
  • Each: red, yellow or green bell peppers, cut into 1/2 inch chunks2 whole
  • Garlic, minced4 clove(s)
  • Canned fire roasted diced tomatoes, undrained29 oz.
  • Tomato paste1/4 cup(s)
  • Halved pitted kalamata or black ripe olives1/2 cup(s)
  • Crushed red pepper flakes1/4 tsp.
  • Grated parmesan or asiago cheese1/2 cup(s)
  • Chopped fresh basil leaves or italian parsley1/2 cup(s)

Instructions


  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.

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