Spaghetti with Sausage & Peppers

So this is what I made for tonight’s dinner. It is a recipe that I adapted from Southern Living some time ago.  The original recipe called for a pound of Italian sausage, but since I don’t really like that taste, I went with the smoked sausage (and I already had it in the freezer).  It cooks a little quicker than the Italian sausage since it is actually already cooked.  Also, you can use the Parmesan cheese from the can, but I have started buying the wedge of Parmesan and grating it myself.  I can’t believe how much better tasting that is than the canned type or even the pre-grated kind in the tub!  It has a much more intense flavor. This whole meal comes together very quickly which makes it perfect for a week night meal!

Spaghetti with Sausage & Peppers

Yield: 4 Servings


  • 8 ounces uncooked spaghetti
  • 1 (1-lb.) package smoked, sliced into thin pieces
  • 1 medium onion, cut into strips
  • 1 medium-size green bell pepper, cut into strips
  • 1 medium-size red or yellow bell pepper, cut into strips
  • 2 to 3 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 (28-oz.) can diced tomatoes with basil, garlic, and oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup grated Parmesan cheese


Prepare pasta according to package directions.

Meanwhile, cook sausage in a large skillet over medium-high heat for approximately 5 minutes.

Remove sausage and drain well on paper towels.

Saute onion, peppers, and garlic in the hot oil in skillet over medium-high heat for 5 to 6 minutes or until vegetables are crisp-tender.

Stir in tomatoes, salt, and pepper; cook 4 minutes or until thoroughly heated.

Stir in sausage, pasta, and cheese. Transfer mixture to serving platter, and serve immediately.