Spaghetti with Sausage & Peppers

Sausage and peppers is one of those Italian-American staples that never gets old. This version swaps in turkey sausage to keep things lean while piling on the flavor with diced tomatoes, paprika, cayenne, and a few dashes of hot sauce.

Sliced red and green bell peppers soften into the sauce alongside onion and garlic, giving you that sweet-savory-spicy balance in every bite. A quick cornstarch slurry thickens everything into a glossy sauce that coats the spaghetti instead of pooling at the bottom of the bowl.

One Dutch oven, 35 minutes, and dinner for four is served. This is the kind of no-fuss weeknight meal that earns a regular spot in the rotation.

Chef Tips

• Brown the sausage first: Get real color on the sliced sausage before adding the vegetables. That caramelization is where the deep, savory flavor starts.
• Slice the peppers thin: Thinly sliced peppers cook faster and meld into the sauce better than thick chunks. You want them tender, not crunchy.
• Cornstarch slurry trick: Mix the cornstarch into cold broth before adding to the pot. Dumping cornstarch into a hot pan gives you lumps, not a smooth sauce.
• Let it simmer with the pasta: The recipe finishes by cooking the spaghetti right in the sauce for 5 minutes, which lets the pasta absorb flavor and the starch helps thicken everything further.