Chicken Sausage Spaghetti

Chicken Sausage Spaghetti blogI love Sprouts sausage. They don’t add any MSG or nitrates! Pork and chicken sausage was on sale last week for $2.99/lb. Tonight I made a simple sauce with green peppers and onions (sale items) and some canned tomatoes and a box of spaghetti I had in my pantry. It was much better than any jarred sauce you could buy, and it only takes 10 minutes more to make than if you used canned sauce. Totally worth it! In the words of my Italian grandmother, “Mangia!”

Serves 6


2 sweet Italian chicken (or pork) sausages, about 3/4 pound

1/2 cup diced green pepper

1/2 cup diced yellow or sweet onion

1 TBSP finely grated carrot

1 can (15oz) diced tomatoes

1 tsp minced garlic

1 tsp Italian seasoning

1/4 tsp salt

1/4 tsp ground black pepper

1 12 oz. box of whole wheat spaghetti (I used Ronzoni Healthy Harvest)

Parmesan Cheese for serving


Heat a skillet over medium heat. Squeeze sausage out of its casing into the skillet. Cook until browned. Transfer to a plate.

Add green pepper, onion, and carrot to the same skillet. The small amount of fat left from the sausage will be enough to keep the veggies from sticking and give them incredible flavor.

While the veggies are cooking. Empty the can of tomatoes into a blender and pulse until the big chunks have broken up. You don’t want to puree the tomatoes.

When the peppers and onions are softened add the minced garlic and cook for 1 more minute.

Add the tomatoes, seasonings, and sausage back to the skillet. Cook for 5 more minutes or until heated through.

Serve over the whole wheat pasta (cook it according to the package directions while you are making the sauce).

Sprinkle with grated Parmesan cheese. Serve with garlic bread and a green vegetable.


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