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Spicy Sausage Spaghetti

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
  • Total Time
    Prep: 30 min. Cook: 15 min.
  • Makes
    4 servings

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

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