Spicy Sausage Spaghetti Recipe

4.5 4 4
Spicy Sausage Spaghetti Recipe
Spicy Sausage Spaghetti Recipe photo by Taste of Home
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Spicy Sausage Spaghetti Recipe

Read Reviews
4.5 4 4
Publisher Photo
Served with crusty bread and a green salad, this is a good summer supper. It has lots of heat (my husband likes that) and it's colorful on the plate besides. -Nancy Rollag, Kewaskum, Wisconsin
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Cook: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Cook: 15 min.

Ingredients

  • 1 pound bulk Italian sausage
  • 3 tablespoons olive oil, divided
  • 3 dried whole red chilies
  • 1 can (28 ounces) plum tomatoes, drained and chopped
  • 3 garlic cloves, minced
  • 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 large sweet red peppers, thinly sliced
  • 4 cups hot cooked spaghetti
  • 1/2 cup minced fresh parsley
  • 1/2 cup shredded Parmesan cheese

Directions

In a large skillet, cook sausage over medium heat, until no longer pink; drain. Set the sausage aside and keep warm.
In another skillet, heat 2 tablespoons of oil; saute red chilies for 5-8 minutes or until they turn black. Discard chilies; cool oil slightly. Add the tomatoes, garlic, oregano, salt and pepper; simmer for 15 minutes. Stir in red peppers and sausage; heat through.
Toss spaghetti with remaining oil. Add tomato sauce; toss to coat. Sprinkle with parsley and Parmesan cheese. Yield: 4 servings.
Originally published as Spicy Sausage Spaghetti in Country Woman July/August 1998, p33

Nutritional Facts

1 each: 611 calories, 29g fat (9g saturated fat), 52mg cholesterol, 1370mg sodium, 62g carbohydrate (13g sugars, 7g fiber), 26g protein.

  • 1 pound bulk Italian sausage
  • 3 tablespoons olive oil, divided
  • 3 dried whole red chilies
  • 1 can (28 ounces) plum tomatoes, drained and chopped
  • 3 garlic cloves, minced
  • 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 large sweet red peppers, thinly sliced
  • 4 cups hot cooked spaghetti
  • 1/2 cup minced fresh parsley
  • 1/2 cup shredded Parmesan cheese
  1. In a large skillet, cook sausage over medium heat, until no longer pink; drain. Set the sausage aside and keep warm.
  2. In another skillet, heat 2 tablespoons of oil; saute red chilies for 5-8 minutes or until they turn black. Discard chilies; cool oil slightly. Add the tomatoes, garlic, oregano, salt and pepper; simmer for 15 minutes. Stir in red peppers and sausage; heat through.
  3. Toss spaghetti with remaining oil. Add tomato sauce; toss to coat. Sprinkle with parsley and Parmesan cheese. Yield: 4 servings.
Originally published as Spicy Sausage Spaghetti in Country Woman July/August 1998, p33

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Reviews forSpicy Sausage Spaghetti

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KerstieIshea User ID: 7246615 23760
Reviewed Apr. 30, 2013

"This recipe was really, really good; However, I felt there was not enough spaghetti sauce. Next time I will leave out the plum tomatoes, add a can of diced tomatoes, spaghetti sauce, and tomato paste. I will be making this dish again! It was really pretty to look at, and the flavors incorporated very well together."

MY REVIEW
bunnytoes22 User ID: 1245071 82706
Reviewed Jun. 6, 2011

"This recipe deserves a 1000 stars. It is now my all time favorite spaghetti recipe. I've been making this since it out, and it never fails. This is a restaurant quality dish."

MY REVIEW
Isolda User ID: 2915263 17802
Reviewed Aug. 10, 2009 Edited Jan. 26, 2010

"chirawan, the "tomato sauce" directions are in the second paragraph. The sauce is made from the chilie-permeated oil, 28 oz.-can of plum tomatoes, seasonings, peppers and sausage. The directions in the third paragraph say to add this sauce (not canned tomato sauce)."

MY REVIEW
chirawan User ID: 1193742 17796
Reviewed Jul. 9, 2009

"Your ingredients need to include tomato sauce! Your instructions say to "add tomato sauce" but I didn't have any since it wasn't in the ingredients!"

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