- Servings: 6-8
- Total Time: 30 minutes
|12 oz||Uncooked Spaghetti|
|1 pkg||(14 Ounces) Smoked Turkey Sausage, cut into ¼" slices|
|2||Medium Green Peppers, julienned|
|2||Medium Sweet Red Peppers, julienned|
|1||Medium Onion, halved and thinly sliced|
|2 cans||(14-1/2 Ounces Each) Diced Tomatoes, undrained|
|3||Garlic Cloves, minced|
|6– 8 drops||Hot Pepper Sauce|
|¼ tsp||Cayenne Pepper|
|½ cup||Chicken Broth|
1. Cook spaghetti according to package directions. Meanwhile, in a Dutch oven coated with cooking spray, cook and stir sausage until lightly browned. Add peppers and onion; cook and stir 2 minutes longer. Stir in the tomatoes, garlic, pepper sauce, paprika, salt and cayenne; cook until vegetables are tender.
2. Combine cornstarch and broth until smooth; add to sausage mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened. Drain spaghetti; toss with sausage mixture.