A Spicy Twist to Spaghetti

I made this dish one other time and it was extremely good. I must warn you though, it is a very spicy dish, so if you have kiddoes I would recommend omitting the red pepper and replacing the spicy turkey sausage with sweet turkey sausage.

This recipe is also a healthy weight watchers recipe! 7Points

Please forgive my pictures. It was an after thought.

Italian Sausage and Pepper Pasta

• 1/2 pound(s) uncooked turkey sausage(s), Italian-style, casings removed (spicy or sweet) I use Jennie-O
• 2 tsp olive oil, extra-virgin
• 2 medium yellow pepper(s), cut into 1-inch squares
• 1 medium uncooked onion(s), thinly sliced
• 1 1/2 Tbsp minced garlic
• 28 oz canned crushed tomatoes, fire-roasted recommended
• 1/2 tsp crushed red pepper flakes, or less to taste
• 1/4 tsp table salt
• 8 oz uncooked whole-wheat pasta, fusilli
• 1/3 cup(s) basil, fresh, chopped

Yields about 1 1/3 cups per serving.

Directions:

1. Bring a large pot of lightly salted water to a boil.
2. To make sauce, in a large nonstick skillet over medium-high heat, cook sausage, stirring and breaking up meat with back of a wooden spoon, until cooked through, about 3 to 5 minutes; remove to a plate.
3. Heat oil in same skillet. Add yellow peppers and onion; cook, stirring frequently, until vegetables are lightly colored and crisp-tender, about 5 minutes.
4. Add garlic; cook until most of liquid evaporates, about 1 minute. Add tomatoes, crushed red pepper, salt and browned sausage; bring to a boil. Reduce heat to medium-low, cover and simmer until vegetables are tender and sauce is heated through, about 10 minutes.
5. While sauce simmers, add pasta to boiling water and cook according to package instructions.
6. Drain pasta; return to pot. Add sauce and basil; toss to mix and coat.

Enjoy!