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Spaghetti with Sausage and Peppers

 Spaghetti with Sausage and Peppers
Smoked turkey sausage is a wonderful change of pace from traditional Italian sausage and ground beef sausage. And with fresh peppers and onion, this dish is not only quick, but economical.—Ginger Harrell, El Dorado, Arkansas
6-8 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • Combine cornstarch and broth until smooth; add to sausage mixture.
  • Bring to a boil. Cook and stir for 2 minutes or until thickened.

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Spaghetti with Sausage and Peppers (continued)

Directions (continued)

  • Drain spaghetti; toss with sausage mixture. Yield: 6-8 servings.
Nutritional Facts: 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.