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Chicken Sausage and Pepper Spaghetti
Published 9:11am Thursday, September 2, 2010My family loves spaghetti – but we do get tired of the same old ground beef and tomato sauce. I had bought some chicken sausages at Sam’s Club last time I was there with the intent to serve them like brats, but finding them in the freezer made me think I could make them into a delicious spaghetti sauce!
- Chicken Sausage and Pepper Spaghetti
I had also grabbed a bag of yellow, orange and red peppers from the new Walmart store, so came up with this recipe! The girls didn’t really enjoy all the peppers, but Kevin and I loved it! If you like a little spice, sprinkle a little crushed red pepper in the marinara while you are heating it. Hope you try it and let me know what you think!
Chicken Sausage and Pepper Spaghetti
Serves 4, 10 minute prep, 10 minute cook time
2-3 chicken sausages. You could also use brats or Italian sausages.
3 cups colored peppers, cut into 1 inch dice
1 onion diced
2 tbsp olive oil
2 cloves garlic
2 cups of your favorite Marinara, (I use the one found in the cheese department at Service Food), heated.
½ -3/4 pound spaghetti
Shredded parmesan cheese, optional
Directions:
Start a pot of water to boil to cook the pasta. While the water is heating, start dicing your peppers, removing the veins and seeds. Dice the onion. Heat the olive oil in a large skillet.
Your water should now be boiling. Salt the water and drop in your pasta, stirring to break it up.
Saute the garlic, peppers and onions in the olive oil for about 5 minutes. Add in the your sausages rounds and cook 5 minutes longer.
Drain your pasta.
To plate, put a helping of pasta in a bowl, top with marinara, pile with the sausage/pepper mixture and shredded parmesan cheese. Goes great with a salad and garlic bread.
