Spaghetti with Sausage and Peppers

Sunday lunch - this was pretty fast, had awesome flavor and there are leftovers! My bell peppers were huge and so was the Vidalia onion so there was lots of sauce, which in my opinion is a huge plus. Enjoy!

• 13 ounces Dreamfields uncooked spaghetti
• 1 (1-lb.) package Italian sausage, casings removed and sausage crumbled (I used Field Roast)
• 1 large onion, cut into tenths (or more)
• 1 large green bell pepper, cut into strips
• 1 large red bell pepper, cut into strips
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 1 (28-oz.) can diced tomatoes with basil, garlic, and oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

 

Prepare pasta according to package directions.  Meanwhile, crumble sausage with your fingers into a bowl. 

Sauté onion and next 3 ingredients in hot oil in Dutch oven over medium-high heat 6 to 8 minutes or until vegetables are crisp-tender.

 

Stir in sausage and cook about 2-3 minutes. 

Add tomatoes, salt, and pepper; cook 4 minutes or until thoroughly heated.  

Stir in pasta and cheese. Transfer mixture to serving platter, and serve immediately.

You could add some bread and a tossed salad for a big hearty dinner.