This rustic pasta dish is an Italian classic, found on many Italian restaurant menus. It’s fairly cheap and easy to make at home, and by switching up a few ingredients (like using whole-wheat pasta and chicken sausage) you can make it healthier too!
The following serves 4 (compliments of This Girl):
- 1 package chicken sausage (use sweet/mild, hot or a combo of both)
- Extra-virgin olive oil
- 1 can (28 oz) crushed tomatoes
- 2 small bell peppers (whatever color you like), sliced
- 1 medium onion, sliced
- Couple cloves of garlic, minced
- Pinch red pepper flakes
- 1 box whole-wheat spaghetti
- Kosher salt
- Parmesan cheese, grated
Place sausages in a medium skillet and prick each one a few times with a fork. Add water to the pan, cover and bring to a boil over medium heat for about 10 minutes. Drain water, add some olive oil (enough to coat the pan) and continue cooking sausages over medium heat until well browned all over. Be sure to watch they don’t burn. Remove sausages to a cutting board and rest a few minutes. Cut into 1-inch pieces.
Meanwhile, bring a large pot of water to a boil on the stove to cook the pasta. When the water boils, season it liberally with salt and drop the pasta – cook to al dente.
In another large skillet, heat some olive oil over medium-high heat and add onion and peppers. Cook until softened and starting to brown. Season with salt and add garlic and pinch of red pepper flakes. Cook for another minute until the garlic is fragrant. Add the crushed tomatoes and bring to a boil. Turn the heat down to low and add the sausage pieces. Season sauce with salt – taste and adjust seasoning as necessary. Simmer for about 10 minutes.
Once the pasta is cooked to al dente, drain and immediately add to the large skillet with the sauce. Toss pasta well and continue to cook with the sauce for another minute or so.
Serve with parmesan cheese and a glass of red!