Tuscan Pork Sausage & Pepper Spaghetti Easy Cleanup

Name: Tuscan Pork Sausage & Pepper Spaghetti Easy Cleanup
Yield: 2 servings
Cuisine: Italian
Ingredients: 1/4 cup Parmesan Cheese; 1 Onion; 1 unit Chicken Stock Concentrate; 14 oz Canned Tomatoes; 1/4 oz Parsley; 1 tbsp Tuscan Heat Spice; 1 Bell Pepper; 6 oz Spaghetti; 9 oz Italian Pork Sausage

By Recipe0 System

Does your love for pasta know no bounds? Well, here’s a recipe that’s sure to please anyone who is a nut for noodles. Slivers of bell pepper, crumbled pork sausage, and a flavorful tomato sauce are tossed with spaghetti, coming together in a combination that’s hearty, satisfying, and classically comforting. Just add a sprinkle of Parmesan over the top to take things toward Italian-style bliss.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1/4 cup Parmesan Cheese
1 Onion
1 unit Chicken Stock Concentrate
14 oz Canned Tomatoes
1/4 oz Parsley
1 tbsp Tuscan Heat Spice
1 Bell Pepper
6 oz Spaghetti
9 oz Italian Pork Sausage

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Bring a large pot of salted water to a boil. Wash and dry all produce. Halve, peel, and thinly slice onion. Halve, core, and thinly slice bell pepper into strips. Mince parsley. Remove sausage from casing; discard casing.
2

Heat a large drizzle of oil in a large pan over medium-high heat. Add onion, bell pepper, and half the Tuscan Heat Spice (you’ll use the rest later). Cook, stirring, until slightly softened, 3-4 minutes.
3

Add sausage and another drizzle of oil to pan. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
4

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain.
5

Once sausage is cooked through, add diced tomatoes to pan. Season with salt, pepper, and remaining Tuscan Heat Spice. Bring to a boil, then lower heat and let simmer while spaghetti cooks. Once spaghetti is drained, stir stock concentrate and ¾ cup reserved pasta cooking water (1 cup for 4 servings) into pan. Continue simmering until slightly reduced, 1-2 minutes more.
6

Add spaghetti to pan with sauce; toss to coat. (For 4 servings, carefully transfer everything into pot used for pasta.) Stir in 1 TBSP butter (2 TBSP for 4), half the parsley, and half the Parmesan. (TIP: If needed, stir in more reserved pasta cooking water a splash at a time until spaghetti is thoroughly coated in sauce.) Season with salt and pepper. Divide pasta between bowls and sprinkle with remaining parsley and Parmesan.

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