Spaghetti Salsiccia E Peperoni (Sausage and Bell Pepper Spaghetti)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

14 oz (400 g) spaghetti
14 oz (400 g) Italian sausage (sweet or hot), casings removed
2 red or yellow bell peppers, sliced
1 onion, thinly sliced
2 cloves garlic, minced
14 oz (400 g) canned crushed tomatoes
3 tbsp (45 ml) olive oil
1 tsp (5 ml) dried oregano
Salt and black pepper to taste
Fresh parsley to taste
Grated Parmesan to taste

Show original ingredient measurements

14 oz / 400 g spaghetti
14 oz / 400 g Italian sausage (sweet or hot), casings removed
2 red or yellow bell peppers, sliced
1 onion, thinly sliced
2 cloves garlic, minced
14 oz / 400 g canned crushed tomatoes
3 tbsp (45 ml) olive oil
1 tsp dried oregano
Salt and black pepper to taste
Fresh parsley to taste
Grated Parmesan to taste

Instructions

1. Heat olive oil in a wide pan; sauté onion until translucent, add garlic and cook 1 minute.
2. Add sliced peppers and cook until softened (about 8 minutes).
3. Push vegetables to the side, add sausage and brown, breaking into pieces.
4. Stir in crushed tomatoes and oregano, reduce heat and simmer 15 minutes; season to taste.
5. Cook spaghetti al dente, reserve pasta water and drain.
6. Toss pasta with sauce, adding reserved water to loosen if necessary; finish with parsley and Parmesan.