Tuscan Sausage and Pepper Spaghetti

Name: Tuscan Sausage and Pepper Spaghetti with Tomatoes and Parmesan
Total time: 35 min
Yield: 2
Cuisine: Fusion
Ingredients: 1 Onion; 1 Bell Pepper; ¼ Parsley; 14 Diced Tomatoes; 1 Tuscan Heat Spice; 9 Italian Pork Sausage; 6 Spaghetti; 1 Chicken Stock Concentrate; ¼ Parmesan Cheese; 1 Vegetable Oil; 1 Butter; Salt; Pepper

with Tomatoes and Parmesan

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Does your love for pasta know no bounds? Well, here’s a recipe that’s sure to please anyone who is a nut for noodles. Slivers of bell pepper, crumbled pork sausage, and a flavorful tomato sauce are tossed with spaghetti, coming together in a combination that’s hearty, satisfying, and classically comforting. Just add a sprinkle of Parmesan over the top to take things toward Italian-style bliss.

Tags:

Spicy

•Family Friendly

Allergens:

Gluten

•Schwefeldioxide und Sulfite

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active

DifficultyEasy

Ingredients

serving amount

Onion

Bell Pepper

(May contain traces of: Sellerie)

Parsley

Diced Tomatoes

Tuscan Heat Spice

Italian Pork Sausage

(Contains: Gluten, Schwefeldioxide und Sulfite)

Spaghetti

(Contains: Gluten)

Chicken Stock Concentrate

Parmesan Cheese

(Contains: Milk)

Butter

(Contains: Milk)

Not included in your delivery

Vegetable Oil

Salt

Pepper

Nutritional information

/ 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.

Utensils

•Large Pot

•Large Frying Pan

•Strainer

Instructions

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.

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.

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

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.

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.

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.