Tuscan Sausage and Pepper Spaghetti

🥘 Ingredients

• Italian pork sausage
  18 oz
• Parmesan cheese
  ½ cup
• Tuscan Heat Spice
  2 tbsp
• bell pepper
  1 unit
• butter
  2 tbsp
• chicken stock concentrate
  2 unit
• diced tomatoes
  28 oz
• parsley
  ¼ oz
• pepper
• salt
• spaghetti
  12 oz
• vegetable oil
  1 tbsp
• yellow onion
  1 unit

🍳 Cookware

• large pot
• large pan
• strainer

1. 

   1

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

   yellow onion: 1 unit, bell pepper: 1 unit, parsley: ¼ oz, Italian pork sausage: 18 oz
2. 

   2

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

   vegetable oil: 1 tbsp, Tuscan Heat Spice: 2 tbsp
3. 

   3

   Add the sausage and another drizzle of oil to the pan. Cook, breaking up meat into pieces, until browned and cooked through, ⏱️ 7 minutes .
4. 

   4

   Once the water is boiling, add spaghetti to the pot. Cook, stirring occasionally, until al dente, ⏱️ 10 minutes . Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain through strainer .

   spaghetti: 12 oz
5. 

   5

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

   diced tomatoes: 28 oz, salt, pepper, chicken stock concentrate: 2 unit
6. 

   6

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

   butter: 2 tbsp, Parmesan cheese: ½ cup