Spaghetti with sausage and peppers
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Turkey sausage -- cut 1/4 in |
| Slices | ||
| Smoked | ||
| 2 | mediums | Green pepper -- thinly |
| Sliced | ||
| 2 | mediums | Sweet red peppers -- thinly |
| Sliced | ||
| 1 | medium | Onion -- thinly sliced |
| 2 | cans | Tomatoes -- 14 1/2 oz |
| Diced with liquid | ||
| 3 | Cloves garlic -- minced | |
| 8 | drops | Hot pepper sauce |
| 1 | teaspoon | Paprika |
| ½ | teaspoon | Salt |
| ¼ | tablespoon | Cayenne pepper |
| ½ | cup | Chicken broth |
| 2 | tablespoons | Cornstarch |
| 1 | pack | Spaghetti -- 12 oz |
| Cooked and drained | ||
Directions
In a Dutch oven, brown sausage. Add peppers and onion; saute for 2 minutes. Add tomatoes, garlic, hot pepper sauce, paprika, salt and cayenne pepper; cook and stir until the vegetables are tender.
Combine broth and cornstarch; add to sausage mixture. Bring to a boil. Cook and stir until thickened. Add spaghetti; cook for 5 minutes stirring occasionally. Yield; 6 - 8 servings.
Recipe By : Taste Of Home