All of these BBQs lead to a lot of food that I don't normally eat--namely potato chips. And the potato chips destroy my intestines. In a big way. I will spare you the details of my testy intestines (that was an attempt at a joke). Because of my intestinal distress, I wanted a bland and easily digestible dinner. The tomato, peppers, and chicken sausage pasta that resulted certainly was delicious, but it was far from bland. The perfect amount of spice, a hint of sage, nearly caramelized onions and peppers, and topped with delicious chicken sausage made for quite a Sunday treat.
Spaghetti with Tomatoes, Peppers, and Chicken Sausage:
- 1/2 pound whole wheat spaghetti
- 1/2 of a large sweet onion, diced
- 1 bell pepper (not green), diced
- 2 cans of diced tomatoes
- 1 small can of tomato sauce (not tomato paste)
- 1 package of chicken sausage, sliced into bite-sized pieces (we used the kind in the picture above, which was delicious...and purchased at Costco)
- 1 tablespoon ground sage (adjust to taste)
- 2ish-3ish tablespoons of Italian seasoning (adjust for your preference)
- 1 tablespoon of red pepper flakes (adjust for spice preferences)
- freshly grated paremsan cheese to sprinkle on top.
- In a large non-stick skillet, heat one tablespoon of olive oil over medium-high.
- Add the onions and stir with a rubber spatula to coat. Cook the onions on their own for a minute or two before adding the peppers.
- Reduce the heat to medium and cook the peppers and onions until soft.
- Add the two cans of diced tomatoes and the tomato sauce.
- Add the seasonings and adjust to taste.
- Simmer on medium to let the liquid reduce while the pasta is cooking. Be careful not to burn the sauce.
- In the meantime, cook the pasta according to the package directions. When the pasta has about 5 minutes left, add the sliced chicken sausage to the sauce.
- Strain the pasta, serve in large bowls, and cover with sauce. Top with cheese and enjoy!