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Tuscan Sausage and Pepper Spaghetti

Tuscan Sausage and Pepper Spaghetti

with Tomatoes and Parmesan
Recipe Development Team
Recipe Development TeamUpdated on October 24, 2023
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Calories
: 
860 kcal
Protein
: 
44g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Sulphites
  • Milk
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1

Onion

1

Bell Pepper

(May contain traces of: Celery)

¼

Parsley

14

Diced Tomatoes

1

Tuscan Heat Spice

9

Italian Pork Sausage

(Contains: Cereals containing gluten, Sulphites)

6

Spaghetti

(Contains: Cereals containing gluten)

1

Chicken Stock Concentrate

¼

Parmesan Cheese

(Contains: Milk)

1

Butter

(Contains: Milk)

Not included in your delivery

1

Vegetable Oil

Salt

Pepper

/ per serving
Energy (kJ)3598 kJ
Energy (kcal)860 kcal
Fat32 g
of which saturates11 g
Carbohydrate96 g
of which sugars19 g
Protein44 g
Salt1440 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Large Pot
•Large Frying Pan
•Strainer

Instructions

PDF
Prep
1

Bring a large pot of salted water to a boil. Wash and dry all produce. Halve, peel, and thinly slice onion. Core, deseed, and thinly slice bell pepper. Mince parsley leaves and stems. Remove sausage from casings; discard casings.

Cook Veggies
2

Heat a large drizzle of oil in a large pan over medium-high heat. Add onion, bell pepper, and half the Tuscan Heat Spice. Cook, stirring, until slightly softened, 3-4 minutes.

Cook Sausage
3

Add sausage and another drizzle of oil to pan. Cook, breaking up meat into pieces, until browned and cooked through, 5-7 minutes.

Cook Pasta
4

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain.

Simmer Sauce
5

Once sausage is cooked through, add diced tomatoes to pan. Season with salt, pepper, and remaining Tuscan Heat Spice. Bring to a boil, then lower heat and let simmer while spaghetti cooks. After you’ve drained spaghetti, stir stock concentrate and ¾ cup reserved pasta cooking water (1 cup for 4 servings) into pan. Continue simmering until slightly reduced, 1-2 minutes more.

Finish and Serve
6

Add spaghetti to pan; toss to coat. (For 4 servings, carefully transfer everything into pot used for pasta.) Stir in 1 TBSP butter (2 TBSP for 4), half the parsley, and half the Parmesan. (TIP: If pasta seems dry, add more reserved pasta cooking water as needed.) Season with salt and pepper. Divide between bowls and sprinkle with remaining parsley and Parmesan.

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