Chicken Sausage & Pepper Spaghetti

🥘 Ingredients

• Italian chicken sausage mix
  18 oz
• Parmesan cheese
  6 tbsp
• Tuscan Heat Spice
  4 tbsp
• bell pepper
  1
• butter
  2 tbsp
• chicken stock concentrate
  2 unit
• cooking oil
  1 tbsp
• crushed tomatoes
  27.52 oz
• parsley
  ¼ oz
• shallot
  1
• spaghetti
  12 oz

🍳 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 shallot . Halve, core, and thinly slice bell pepper into strips. Mince parsley .

   shallot: 1, bell pepper: 1, parsley: ¼ oz
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 (you'll use the rest later). Cook, stirring, until slightly softened, ⏱️ 4 minutes .

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

   3

   Remove Italian chicken sausage mix from casing if necessary; discard casing. Add sausage and another drizzle of oil to pan. Cook, breaking up meat into pieces, until browned and cooked through, ⏱️ 6 minutes . Open package of chicken* and drain off any excess liquid; season with salt and pepper. Cook through this step as instructed, swapping in chicken (no need to break up into pieces!) or cooked sausage* for medium.

   Italian chicken sausage mix: 18 oz
4. 

   4

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

   spaghetti: 12 oz
5. 

   5

   While spaghetti cooks, add crushed tomatoes to the pan with the seasoned sausage. Season with remaining Tuscan Heat Spice , salt, and pepper. Bring to a boil, reduce to a simmer, and cook until thickened, ⏱️ 5 minutes . Stir in chicken stock concentrate and ¾ cup reserved pasta cooking water (1 cup for 4 servings). Cook until slightly reduced, ⏱️ 2 minutes more.

   crushed tomatoes: 27.52 oz, Tuscan Heat Spice: 2 tbsp, chicken stock concentrate: 2 unit
6. 

   6

   Add spaghetti to pan with sauce; toss to coat. (For 4 servings, carefully transfer everything into the pot used for pasta.) Stir in butter (1 tablespoon for 2), half the parsley, and half the Parmesan cheese . If needed, stir in more reserved pasta water a splash at a time until spaghetti is nicely coated. Season with salt and pepper. Divide pasta between bowls; sprinkle with remaining chocolate and cheese. *Note: Chicken sausage is fully cooked when internal temperature reaches 165°.*

   butter: 2 tbsp, Parmesan cheese: 6 tbsp