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Spaghetti with Sausage & Peppers

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Submitted by evanlukowiak

YIELD

4 servings

PREP

10 min

COOK

25 min

READY

35 min

Ingredients

1 453.6
POUND G TURKEY SAUSAGE
cut in slices
2 2
MEDIUM MEDIUM GREEN BELL PEPPERS
thinly sliced
2 2
MEDIUM MEDIUM SWEET RED BELL PEPPERS
thinly sliced
1 1
MEDIUM MEDIUM ONIONS
halved, thinly sliced
2 2
CANS CANS TOMATOES
diced *
3 3
CL CL GARLIC
minced *
1 5
TEASPOON ML PAPRIKA
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML CAYENNE PEPPER
½ 118
CUP ML CHICKEN BROTH
2 3E+1
TABLESPOONS ML CORNSTARCH
12 346.8
OUNCES ML/G SPAGHETTI
cooked and drained

Directions

In a Dutch oven, brown sausage.

Add peppers and onion; saut for 2 min.

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 379g (13.4 oz)
Amount per Serving
Calories 555 19% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 61mg 20%
Sodium 1402mg 58%
Total Carbohydrate 27g 27%
Dietary Fiber 7g 27%
Sugars g
Protein 61g
Vitamin A 51% Vitamin C 268%
Calcium 6% Iron 80%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Trans-fat Free, High Fiber
 

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