Spaghetti with Italian Sausage and Peppers
Here is how to make a hearty and tasty dish, Spaghetti with Italian Sausage and Peppers. This dish is a large platter of spaghetti topped with a rich sauce of Italian Sausage and green and red bell peppers and onions. There is a sprinkling of Romano cheese and parsley to top it off.
Here is how to make a hearty and tasty dish, Spaghetti with Italian Sausage and Peppers. This dish is a large platter of spaghetti topped with a rich sauce of Italian Sausage and green and red bell peppers and onions. There is a sprinkling of Romano cheese and parsley to top it off.
- 8 -oz. hot italian link sausage cut into 1/2-inch slices (you may use more or less sausage, and
- 8 -oz ground beef
- 2 green bell peppers washed and cut into strips about 1-inch long
- 2 red bell peppers washed and cut into strips about 1-inch long
- 2 medium onions peeled and cut into chunks about 1-inch long
- 24 -oz. jar of italian sauce (i used prego traditional, but any italian sauce will do.)
- 14 -oz. jar of pizza sauce (any pizza or italian sauce will be fine.)
- 16 -oz. spaghetti cooked according to package directions (i cooked only 8 oz. spa
- 1/2 cup grated pecorino romano cheese (you may use any type of romano or parmesan cheese, and you may
- 1/3 cup chopped fresh parsley washed, dried, and snipped (you may use more or less than 1/3 c
- Carbohydrate 6.1469125 g
- Cholesterol 5.5 mg
- Fat 1.9742125 g
- Fiber 1.67637499779463 g
- Protein 3.3271625 g
- Saturated Fat 1.121285 g
- Serving Size 1 1 Serving (96g)
- Sodium 100.075 mg
- Sugar 4.47053750220537 g
- Trans Fat 0.19543375 g
- Calories 54 calories
Step-by-step
- Brown the 18-oz. sliced Italian sausage in a deep skillet over medium heat.
- Add ground beef and brown it too.
- Stir gently to brown, but do not stir vigorously, as this will crumble the sausage.
- When done, remove sausage with a slotted spoon, and place on paper toweling to drain.
- Cook 2 chopped green peppers, 2 chopped red peppers, and 2 chopped onions in the pan drippings 5 to 6 minutes, or until tender.
- Add browned Italian sausage, 24-oz. Italian sauce, and 14-oz. pizza sauce.
- Simmer, uncovered, over low heat, stirring occasionally.
- Place cooked spaghetti in the bottom of a large platter.
- Spoon the sausage mixture over the spaghetti.
- Sprinkle with 1/2 cup grated Romano cheese and 1/3 cup snipped parsley.
- Serve immediately.
Italian sausage does the heaviest lifting in this pan, supplying both the primary protein and the rendered fat that replaces added cooking oils for the vegetables. Slicing the links into half-inch rounds rather than crumbling them raw creates substantial medallions that retain their moisture and resist drying out during the initial browning phase over medium heat. When rendering the meats, avoid aggressive stirring because keeping the sausage intact preserves those distinct, meaty bites against the softer textures of the peppers and onions.
Combining a standard jar of marinara with pizza sauce introduces concentrated herbs and tomato paste solids that thicken the final consistency without requiring hours of reduction time on the stove. If pizza sauce is absent from the pantry, substitute an equal measure of plain tomato sauce supplemented with a pinch of dried oregano and garlic powder. Cooking the bell peppers and onions directly in the leftover meat drippings for five to six minutes extracts the remaining fond, coating every strip in savory rendered flavor before the jarred sauces go into the skillet. Pecorino Romano cheese contributes a sharp, salty bite that cuts through the rich pork fat, though aged Parmesan serves as an adequate 1:1 replacement if that is what is currently available in the refrigerator. Plating the cooked spaghetti on a large platter rather than tossing the pasta directly into the sauce prevents the long strands from absorbing too much liquid and becoming overly soft.
