A few years ago, I had Sausage Wraps on the menu. I loved eating them, yet they took so long to make; boiling, wrapping, stuffing, baking, basting … So, I opted to throw all of the ingredients into the skillet instead. What began as a simpler way to create a more difficult meal has become a family staple (with a few changes). As ground beef prices continue to soar and purchase limits are put in place due to COVID-19, it is time to be a little creative with the meats that we use in our meals. I share with you, Sausage Spaghetti to save the day!
What You Will Need
- Your Favorite Refrigerated Sausage (Polish, Smoked, etc)
Items on Hand
- Your Favorite box of Pasta Noodles (Bow Tie, Penne, etc)
- Green Pepper or 4-5 Mini Sweet Peppers
- Your Favorite Jar of Simple Spaghetti Sauce (Tomato Basil is my favorite)
- 2 Tablespoon starch water (reserved from cooked pasta noodles)
- 1 Tablespoon Olive Oil
- teaspoon garlic powder
- teaspoon onion powder
- teaspoon basil
- teaspoon Italian seasoning
- a pinch of salt
- a pinch of pepper
What You Will Need To Do
- Gather ingredients listed above.
- Follow directions for box of pasta noodles. Reserve 2 Tbsp starch water for sauce. Set aside.
- Slice Sausage into bite size pieces. I like to use my Pampered Chef Quick Slice for quick equal size portions.
4. Slice 1 Green Pepper or 4-5 Mini Sweet Peppers.
5. Heat skillet on medium heat with 1 Tbsp Olive Oil.
6. Place sliced sausage and pepper in the heated skillet. Stir and flip until browned and peppers are ready to eat. I use my Pampered Chef Tongs (pictured below).
7. Add teaspoon garlic powder, teaspoon onion powder, teaspoon basil, teaspoon Italian seasoning, a pinch of salt & a pinch of pepper to the sausage and peppers.
8. Add jar of sauce to the skillet. Bring to a boil, then cover and simmer on low for about 5 minutes. Sauce should be nice and warm and have taken on some of the favors of the seasonings. Add 2 Tbsp starch water and stir.
9. Stir in pasta noodles to skillet.
10. I like to serve my pastas with homemade rolls and breads. Tonight, I served them with Garlic Knots from Joanna Gaines’ Cookbook Magnolia Table Vol 2
11. Simple & Scrumptious – Enjoy!
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Until next time – a latte of sparkles & giggles,