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Spaghetti with Sausage and Peppers

April 7, 2012

Here in Florida it is too early for almost 90 degree heat (89 degrees yesterday) in the first week of April and although I was craving a deep and dense marinara sauce my tolerance for the “kitchen heat” could and would only be short and sweet.  A long time favorite of my mothers was sausage, pepper and onion sandwiches that were packed with sweet heat.  Although I do have a few tomatoes left in my garden they can only be used for “fresh tomato sandwiches” or fresh tomato sauce (my rules rule) but one of my secret ingredients for fast tomato sauce is here.  I do have a few red and green peppers in my garden (not sure if I will any more, the heat is coming) and I always have fresh basil and parsley (if I take special care during the months of July-September).

Spaghetti with Sausage and Peppers


  • 2 T. Olive Oil
  • 2-3 Garlic Cloves (minced)
  • 1 Medium Onion (sliced)
  • 1/2 C. Dry Red Wine
  • 1 lb. Sweet Italian Sausages (cut in 1″ sections)
  • Salt and Freshly Ground Pepper
  • Handful of Fresh Parsley (chopped)
  • Handful of Fresh Basil (chopped)
  • Pinch of Crushed Red Pepper (optional and more if you like)
  • 1 lb. Spaghetti
  • Parmesan Cheese (freshly grated)
  • Basil Leaves for garnish
  • 2 14.5 oz. Cans Diced Fire Roasted Tomatoes *
  • 2 Bell Peppers Roasted (1 green and 1 red used here; any and all colors accepted; and jarred peppers work as well)

* This is my secret ingredient for the summer/short cooking time and a lot of heat


  1. Saute garlic over medium high heat for about 1 minute; add the onions; lower heat and saute about 5 minutes
  2. Add the sausages and saute until browned; add the wine and let boil 2-3 minutes
  3. Add the tomatoes and peppers and season with salt and pepper (add the crushed red pepper now if using; let simmer for about 20 minutes
  4. While the sauce is simmering bring (at least 6 quarts of water to a boil; add the spaghetti and cook al dente; drain and add to the sauce
  5. Toss well and plate on warmed serving dishes
  6. Garnish with fresh grated cheese and a touch of fresh basil

Serves 4

Recipe inspired by Betty Cheney

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