Spaghetti with Sausage and Peppers

This colorful pasta dish couldn’t be any quicker or easier—or healthier. If you want to spice it up a little, just add some crushed red pepper along with the other seasonings.

Serves 6

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 red pepper, cut into chunks
  • 1 yellow pepper, cut into chunks
  • 1 green pepper, cut into chunks
  • 1 medium yellow onion, sliced
  • 4 cloves garlic, minced
  • 1 package Panorama Smoked Sausage, cut into 1” slices
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 pound spaghetti
  • 1 cup grated Parmesan, for garnish

Heat the olive oil and butter until shimmering in a large skillet over medium-high heat. Add the red pepper, yellow pepper, green pepper, and onion. Cook, stirring occasionally, until the vegetables begin to soften. Add the garlic, sausage, oregano, salt, and pepper. Cook until the sausage is heated through and the vegetables are al dente, about 5 minutes.

In the meantime, cook the spaghetti in a large pot of salted water until al dente. Drain the spaghetti, reserving a small amount of pasta water if needed for the sausage and peppers.

Place a serving of spaghetti in each bowl and top with the sausage and peppers mixture. Garnish with Parmesan and serve immediately.