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Spaghettini Primavera


Pasta, sweet sausage slices ina sauce with red pepper and tomato

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  • 4 Tablespoons fruity olive oil
  • 1 pound sweet Italian sausage
  • 2 dried hot chili peppers (usually found in the spice aisle)
  • 1 28 ounce can Italian plum tomatoes (prefer Muir Glen) drained and sliced
  • 3-4 roasted rep peppers (I buy them already roasted in a jar) sliced in strips
  • 1 cup minced Italian parsley
  • 2 large garlic cloves
  • 1 tsp dried oregano
  • 3/4 pounds spaghetti (I prefer De Cecco)
  • 3 tablespoons fresh parsley to sprinkle on at end
  • 1/3 cup grated Parmesan plus some for passing (I prefer Parmesan Reggiano)



Step 1

Heat 2 tablespoons of olive oil in heavy large skillet on medium heat
add sausage and brown roughly 20 min. Til brown on all sides. As brown poke with fork so fat renders out. Transfer to a cutting board

while sausage is cooking start a large p ot to boil the spaghetti

Discard all but a tablespoon of the fat . Increase heat to medium-high put in the 2 chili peppers, brown till skin turns black and then remove and discard the peppers

add the garlic and stir for about 30 seconds

then add the tomatoes and parsley. Bring it to a simmer, reduce heat and then add red peppers and oregano, salt and pepper.
Cover and simmer 15 min stirring occasionally so it does not stick.

cook spaghetti in slated water while sauce simmers

slice sausage and add it to the sauce

Add cooked spaghetti to skillet (I usually do not use all of the spaghetti)

Sprinkle with cheese

Serve right from the skillet passing the extra cheese


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