Chicken Sausage & Pepper Spaghetti

🥘 Ingredients

• bell pepper (halved, cored, and thinly sliced into strips)
  1 medium
• black pepper
  1 tsp
• butter
  1 tbsp
• chicken stock concentrate
  1 cubes
• cooking oil
  1 tbsp
• crushed tomatoes
  28 oz
• italian chicken sausage mix
  1 lb
• onion (halved, peeled, and thinly sliced)
  1 medium
• parmesan cheese
  ½ cup
• parsley (minced)
  1 bunch
• salt
  1 tsp
• spaghetti
  8 oz
• tuscan heat spice
  1 packet

🍳 Cookware

• large pot
• large pan

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry all produce. onion bell pepper parsley

   onion: 1 medium (halved, peeled, and thinly sliced), bell pepper: 1 medium (halved, cored, and thinly sliced into strips), parsley: 1 bunch (minced)
2. 

   2

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

   cooking oil: 1 tbsp, tuscan heat spice: 1 packet
3. 

   3

   Remove italian chicken sausage mix from casing if necessary; discard casing. Add sausage and another drizzle of cooking oil to pan. Cook, breaking up meat into pieces, until browned and cooked through ⏱️ 5 minutes .

   italian chicken sausage mix: 1 lb
4. 

   4

   Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente ⏱️ 10 minutes . Reserve 1 cup pasta cooking water, then drain.

   spaghetti: 8 oz
5. 

   5

   While spaghetti cooks, add crushed tomatoes to pan with cooked sausage. Season with remaining tuscan heat spice, salt , and black pepper . Bring to a boil, then reduce to a simmer and cook until thickened ⏱️ 5 minutes . Stir in chicken stock concentrate and ¾ cup reserved pasta cooking water. Cook until slightly reduced ⏱️ 2 minutes .

   crushed tomatoes: 28 oz, salt: 1 tsp, black pepper: 1 tsp, chicken stock concentrate: 1 cubes
6. 

   6

   Add spaghetti to pan with sauce; toss to coat. Stir in butter , half the parsley, and half the parmesan cheese . If needed, stir in more reserved pasta cooking water a splash at a time until spaghetti is thoroughly coated in sauce. Season with salt and pepper. Divide pasta between bowls. Sprinkle with remaining parsley and remaining parmesan cheese and serve.

   butter: 1 tbsp, parmesan cheese: ½ cup