Spicy Smoked Sausage and Pepper Pasta
This quick and flavour-packed pasta dish brings smoky sausage, sweet bell peppers, and a punchy tomato sauce together for a comforting, crowd-pleasing midweek dinner. Topped with fresh parsley and plenty of parmesan – it’s a guaranteed winner. This quick and flavour-packed pasta dish brings smoky sausage, sweet bell peppers, and a punchy tomato sauce together for a comforting, crowd-pleasing midweek dinner. Topped with fresh parsley and plenty of parmesan – it’s a guaranteed winner.
Servings: 4
Calories: 590kcal
Cost: from £1.75
Ingredients
- 2 tbsp good-quality olive oil
- 1 pkt smoked sausage sliced
- 2 medium onions finely diced
- 1 bell pepper finely diced (any colour – red or yellow work best for sweetness)
- 3 garlic cloves crushed
- ½ tsp chilli flakes or to taste
- 2 tbsp fresh parsley chopped (plus more for serving)
- 3 tbsp tomato purée
- 2 × 400g tins chopped tomatoes
- Pinch of sugar
- Salt and black pepper to taste
- 350 g spaghetti
- 30 g freshly grated parmesan cheese plus extra for serving
Instructions
Brown the Sausage
- Heat 1 tbsp of olive oil in a large deep-frying pan over medium heat. Add the sliced smoked sausage and fry for 2–3 minutes on each side until golden brown. Push to the edges of the pan.
Soften the Veg
- Add the onions and diced bell pepper to the pan (with a splash more oil if needed). Cook for 3–4 minutes, stirring occasionally, until softened.
Add Garlic & Spice
- Stir in the crushed garlic and chilli flakes. Fry for about 1 minute until fragrant – be careful not to let the garlic burn.
Build the Sauce
- Add the tomato purée and cook for 1–2 minutes, stirring constantly, then pour in the chopped tomatoes. Season with salt, pepper, and a pinch of sugar. Simmer gently for 10 minutes, stirring occasionally, until the sauce thickens slightly.
Cook the Pasta
- Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente. Drain, reserving a splash of the pasta water.
Combine & Finish
- Toss the drained spaghetti into the sauce along with a splash of pasta water. Stir in the parmesan and parsley until melted and silky. If needed, loosen with more pasta water a little at a time.
Serve
- Dish up with extra grated parmesan and a sprinkle of parsley. Serve immediately and enjoy every twirl!
Notes
We used Mattesons Smoked Pork Sausage which weighed in at 160g
Try switching the smoked sausage for spicy chorizo or veggie sausage for a twist.
Add a handful of spinach or chopped sun-dried tomatoes for extra goodness.
Leftovers can be stored in an airtight container in the fridge for up to 2 days.