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Tuscan Sausage and Pepper Spaghetti Recipe

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Tuscan Sausage and Pepper Spaghetti image


This recipe for Tuscan Sausage and Pepper Spaghetti, by , is from Enrollment Solutions Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Haley Sherburn


Yellow Onion (1)
Tuscan Heat Spice (2TBSP)
Sweet Italian Pork Sausage (18 oz)
Chicken Stock Concentrate (2)
Parmesan Cheese (1/2 Cup)
Bell Pepper (1)
Diced Tomatoes (28 oz)
Parsley (1/4 oz)
Spaghetti (12 oz)

1. Prep Wash/Dry all produce. Bring a large pot of salted water to boil. Halve, peel and thinly slice onion. Core and seed bell pepper, then cut into thin strips. Mince parsley.
2. Cook Veggies Heat a large drizzle of oil in a large pan over medium-high heat. Add onion, bell pepper, and half the Tuscan heat spice. Cook, tossing, until slightly softened, 3-4 minutes.
3. Brown Sausage Add into the pan with the veggies along with a drizzle of oil, breaking up the meat into piece. Cook, tossing occasionally, until sausage is cooked through and browned at edges, about 5 minutes.
4. Boil Pasta 9-11 minutes
5. Simmer Sauce Once sausage is cooked through, add tomatoes to pan. Season with salt, pepper, and remaining Tuscan heat spice, then give everything a stir. Bring to boil, then lower heat and let simmer while pasta cooks. After you have drained spaghetti, stir 3/4 cup pasta cooking water and stock concentrate into pan. Continue simmering until slightly reduced, 1-2 minutes.
6. Finish and Serve Add spaghetti to pan, tossing to coat. Stir in 1 TBSP butter, half the parsley, and half the Parmesan. Season with salt and pepper. Divide between bowls, then sprinkle with remaining parsley and Parmesan.




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