1teaspoonof crushed red pepper flakesadjust as needed
1tablespoonof extra virgin olive oil
1poundof Italian sausage removed from casingshot or sweet
1/2red bell peppercored and sliced
1/2green bell pepper cored and sliced
1small onion, peeledends removed, cut in half and sliced
1 28-ouncediced tomatoes, canned good quality
1tablespoontomato paste
1/4cupof white wine dry
1poundof dry spaghetti
1cupof pasta waterreserved after the spaghetti is cooked
2tablespoonsof butter
Saltkosher to taste (see note below)
Pepperto taste
Parmesan cheesefreshly grated or finely shredded for serving
Choppedfresh parsley for garnish
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Instructions
How to make the spice blend
Let's start by toasting the fennel seeds. This step can be omitted but I highly recommend it. Place the fennel seeds in a dry small skillet. Turn the stove burner on to low, low medium heat.
Start stirring the fennel seeds and continue to do so for about 1 to 2 minutes. The fennel seeds will start to be aromatic and release their oils and aroma.
Remove the pan from the heat source, remove the fennel seeds from the hot pan and place them onto a small dish.
Let's make the spice blend. You will need a small bowl, and combine the following spices.
1 teaspoon of toasted fennel seeds, 1 teaspoon of dried basil, 1 teaspoon of crushed rosemary leaves, 1 teaspoon of garlic powder, 1 teaspoon of dried oregano, 1 teaspoon of paprika sweet, 1 teaspoon of crushed red pepper flakes
Mix the spices until they are thoroughly mixed. Set aside.
How to make Spicy Sausage Spaghetti
Over medium to medium-high heat. Add olive oil to the large skillet and add the sausage that has been removed from its casings. Break up the sausage with the spoon and sauté until cooked.
Add peppers, onions, and garlic. Add half the spice blend.
Sautè the peppers and onions until tender. About 5 minutes.
Add wine, diced tomatoes, tomato paste, and the remainder of the spice blend. Bring the sauce to a low simmer. About 10 minutes.
Place about 5 quarts of water and a large pinch of kosher salt in a large pot and bring to a rigorous boil. Add the spaghetti and cook according to package directions.
Before you drain pasta, remove 1 cup of pasta water and add 1/2 cup to the sausage and pepper mixture. Add the second half cup if needed.
Now drain the spaghetti well and add to the sausage and pepper mixture. Finish the sauce with 2 tbsp of butter, pepper, and salt to taste. Toss gently to ensure spaghetti is covered in the sauce.
How to serve
This delicious Spicy Italian Sausage and Pepper Spaghetti is perfect with some freshly grated Parmesan cheese and garnished with freshly chopped parsley. I skip the salad because there are some veggies already in the sauce. But feel free to add a simple Butter Lettuce Green Salad to this and some crusty garlic bread.
Notes
Nutrition
Serving: 1bowlCalories: 664kcal
Nutritional information is calculated online and should be used as a guide.