Spaghetti with Sausage and Peppers Recipe
- 12 ounces uncooked spaghetti
- 1 package (14 ounces) smoked turkey sausage, cut into 1/4-inch slices
- 2 medium green peppers, julienned
- 2 medium sweet red peppers, julienned
- 1 medium onion, halved and thinly sliced
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 3 garlic cloves, minced
- 6 to 8 drops hot pepper sauce
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 tablespoons cornstarch
- 1/2 cup chicken broth
- 1. Cook spaghetti according to package directions. Meanwhile, in a Dutch oven coated with cooking spray, cook and stir sausage until lightly browned. Add peppers and onion; cook 2 minutes longer. Stir in the tomatoes, garlic, pepper sauce, paprika, salt and cayenne; cook until vegetables are tender.
- 2. Combine cornstarch and broth until smooth; add to sausage mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened. Drain spaghetti; toss with sausage mixture. Yield: 6-8 servings.
1 serving equals 284 calories, 4 g fat (1 g saturated fat), 35 mg cholesterol, 899 mg sodium, 46 g carbohydrate, 4 g fiber, 16 g protein.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.