Spicy Sausage Spaghetti
TOTAL TIME: Prep: 30 min. Cook: 15 min.
YIELD: 4 servings.
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
Ingredients
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1 pound bulk Italian sausage
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3 tablespoons olive oil, divided
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3 dried whole red chiles
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1 can (28 ounces) plum tomatoes, drained and chopped
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3 garlic cloves, minced
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2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
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1/2 teaspoon salt
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1/4 teaspoon pepper
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3 large sweet red peppers, thinly sliced
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4 cups hot cooked spaghetti
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1/2 cup minced fresh parsley
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1/2 cup shredded Parmesan cheese
Directions
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1.
In a large skillet, cook sausage over medium heat, until no longer pink; drain. Set the sausage aside and keep warm.
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2.
In another skillet, heat 2 tablespoons of oil; saute red chiles for 5-8 minutes or until they turn black. Discard chiles; cool oil slightly. Add the tomatoes, garlic, oregano, salt and pepper; simmer for 15 minutes. Stir in red peppers and sausage; heat through.
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3.
Toss spaghetti with remaining oil. Add tomato sauce; toss to coat. Sprinkle with parsley and Parmesan cheese.
Nutrition Facts
1 serving: 611 calories, 29g fat (9g saturated fat), 52mg cholesterol, 1370mg sodium, 62g carbohydrate (13g sugars, 7g fiber), 26g protein.
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