Pampered Chef Quick Slice

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