Spaghetti with Sausage and Peppers
By America's Test KitchenPublished on April 28, 2016
Time
30 minutes
Yield
Serves 4
Ingredients
1 pound hot Italian sausage, casings removed2 red bell peppers, stemmed, seeded, and sliced thin1 red onion, halved and sliced thin3 garlic cloves, sliced thin1 (14.5-ounce) can crushed tomatoes Salt and pepper 1 pound spaghetti 2 tablespoons extra-virgin olive oil Grated Parmesan cheese
Instructions
- Cook sausage, peppers, and onion in 12-inch nonstick skillet over medium-high heat, breaking up meat with spoon, until lightly browned and cooked through, about 12 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, 1 teaspoon salt, and ¼ teaspoon pepper; bring to boil. Reduce heat to medium and simmer, uncovered, until sauce is slightly thickened, about 5 minutes.
- Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Add sauce and oil and toss to combine. Adjust consistency with reserved cooking water as needed. Serve, passing Parmesan.
Time
30 minutesYield
Serves 4Ingredients
1 pound hot Italian sausage, casings removed
2 red bell peppers, stemmed, seeded, and sliced thin
1 red onion, halved and sliced thin
3 garlic cloves, sliced thin
1 (14.5-ounce) can crushed tomatoes
Salt and pepper
1 pound spaghetti
2 tablespoons extra-virgin olive oil
Grated Parmesan cheese
Ingredients
1 pound hot Italian sausage, casings removed
2 red bell peppers, stemmed, seeded, and sliced thin
1 red onion, halved and sliced thin
3 garlic cloves, sliced thin
1 (14.5-ounce) can crushed tomatoes
Salt and pepper
1 pound spaghetti
2 tablespoons extra-virgin olive oil
Grated Parmesan cheese
Ingredients
1 pound hot Italian sausage, casings removed
2 red bell peppers, stemmed, seeded, and sliced thin
1 red onion, halved and sliced thin
3 garlic cloves, sliced thin
1 (14.5-ounce) can crushed tomatoes
Salt and pepper
1 pound spaghetti
2 tablespoons extra-virgin olive oil
Grated Parmesan cheese
Why This Recipe Works
If you prefer a less spicy dish, substitute sweet Italian sausage.
Instructions
- Cook sausage, peppers, and onion in 12-inch nonstick skillet over medium-high heat, breaking up meat with spoon, until lightly browned and cooked through, about 12 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, 1 teaspoon salt, and ¼ teaspoon pepper; bring to boil. Reduce heat to medium and simmer, uncovered, until sauce is slightly thickened, about 5 minutes.
- Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Add sauce and oil and toss to combine. Adjust consistency with reserved cooking water as needed. Serve, passing Parmesan.
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