Weeknight Spaghetti
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- Yield
- 4 servings
- Prep
- 0:15:00
- Cook Time
- 0:40:00
- Cuisine
- Italian
- Filed Under
- Main Dishes
- In a large skillet, brown the sausage over high heat. Remove the sausage from the skillet and drain on paper towels, leaving any rendered fat in the pan.
- Purée the bell pepper, mushrooms, carrot, and celery in a bullet blender with a few tablespoons of water.
| 1⁄3 each |
Orange Bell Peppers |
| 3 each |
Button Mushrooms |
| 1 each |
Carrots |
| 1 each |
Celery |
- Add the puréed mixture to the skillet, season with salt and pepper, and cook until most of the water has evaporated.
- Add the spaghetti sauce and Parmesan rind to the skillet and simmer for half an hour.
| 24 oz |
Pasta Sauce |
| 10 g |
Parmesan Rind |
- Return the sausage to the skillet and simmer for an additional 10 minutes.
- While the sauce is simmering, cook the spaghetti according to the package instructions.
- Thin the sauce with pasta water if necessary.