BACHELOR SPAGHETTI WITH SAUSAGE AND PEPPERS

SERVES 4

TOTAL TIME: 25 minutes

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Our two favorite brands of jarred pasta sauce are Victoria Marinara Sauce and Bertolli Tomato and Basil Sauce. Serve with grated Parmesan cheese.

1

pound hot or sweet Italian sausage, casings removed

1

onion, chopped fine

1

bell pepper, stemmed, seeded, and cut into ½-inch pieces

1

(25-ounce) jar tomato sauce

2

cups low-sodium chicken broth

2

cup water

1

pound thin spaghetti or spaghettini, broken in half

2

tablespoons minced fresh basil or parsley

Salt and pepper

Cook sausage, onion, and bell pepper together in Dutch oven over high heat, breaking up meat with wooden spoon, until sausage is no longer pink, about 3 minutes. Stir in tomato sauce, broth, water, and pasta. Cover, reduce heat to medium, and cook at vigorous simmer, stirring often, until pasta is tender, about 12 minutes. Stir in basil, season with salt and pepper, and serve.