This is one of my favorite pasta dishes! It’s not your typical spaghetti – it’s full of fresh veggies, made with sausage and I like mine with angel hair. This recipe makes a pretty large pot; plenty to feed a family and have leftovers too (I love leftovers!). It’s pretty easy to make and can be done in around 30 to 40 minutes. Me and the boys had this for dinner tonight, and after Brogan was done, he asked, “Can we have this again tomorrow?” Dinner win!
Sausage and Peppers Spaghetti
1 lb angel hair pasta
1 lb Italian sausage (I use Publix Greenwise Sun-dried Tomato Chicken Sausage)
1 tbsp olive oil
3 bell peppers, cut into strips (I use three different colors)
1 red onion, cut into strips
2 cloves garlic, minced
2 14.5-oz cans of Italian style diced tomatoes
1 tsp dried basil
1/4 cup fresh Italian parsley, chopped
1/2 cup Parmesan cheese, grated (plus more for garnish)
1.) Cook pasta according to package, set aside.
2.) Remove sausage from links and brown in a large saute pan or dutch oven, breaking apart with spatula as it cooks. Remove cooked sausage from pot and set aside.
3.) In the same pot sausage was cooked, add olive oil and then sauté peppers, onions and garlic. Cook until slightly tender, about 5 minutes. Add tomatoes, basil and parsley. Cook for about 10 minutes. Add sausage to veggies, mix well. Salt and pepper to taste.
4.) Add cooked pasta and Parmesan cheese to sauce, mix well (tongs work well here). Serve with Parmesan cheese on top.