Description
A flavorful Italian-inspired dish combining spicy chourico sausage with a colorful medley of peppers and onions, simmered in a rich marinara sauce and served over perfectly cooked Garofalo spaghetti. This hearty meal brings vibrant flavors and comforting textures together in just 35 minutes, ideal for a satisfying weeknight dinner.
Ingredients
Sausage and Pasta
- 1 lb. chourico (pre-cooked, diced)
- 1 lb. Garofalo spaghetti
Vegetables and Aromatics
- 1 small green bell pepper (seeded, stem removed, sliced thin)
- 6 rainbow peppers (seeded, stem removed, sliced thin)
- 1 medium onion (peeled, sliced thin)
- 3 cloves garlic (minced)
Sauce and Seasonings
- 3 tbsps. olive oil
- 15 ounces diced tomatoes (drained)
- 32 ounces marinara sauce
- 1/4 tsp. Portuguese all spice
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. black pepper
- 1/4 tsp. Italian herbs
- 1/2 tsp. sea salt (divided, for pasta water and sauce)
Instructions
- Boil Pasta: Bring a 6-quart pot of water to a boil. Add 1/4 teaspoon of sea salt and the spaghetti. Cook the pasta until al dente, following package instructions. Drain and set aside.
- Cook Vegetables: Heat the olive oil in a large skillet over medium-high heat. Add the sliced onions, minced garlic, and thinly sliced green and rainbow bell peppers. Sauté for 3-5 minutes until the vegetables soften and develop flavor.
- Add Chourico: Add the diced chourico to the skillet with the vegetables. Since the chourico is pre-cooked, continue cooking and stirring for about 5 minutes, until heated through and slightly browned.
- Add Tomatoes and Sauce: Pour in the drained diced tomatoes and the marinara sauce into the skillet. Stir in the Portuguese all spice, garlic powder, onion powder, black pepper, Italian herbs, and the remaining 1/4 teaspoon of sea salt. Cover the pan with a lid and let the sauce simmer over medium-low heat for 10 minutes to meld the flavors.
- Plate and Serve: Spoon portions of the drained spaghetti onto plates. Generously ladle the chourico, pepper, and marinara sauce mixture over the pasta. Serve warm, optionally accompanied by Portuguese bread for a complete meal.
Notes
- Chourico is pre-cooked, so it only needs to be heated through, not fully cooked from raw.
- Using a mix of green and rainbow peppers adds vibrant color and sweetness to the dish.
- Adjust seasoning according to taste, especially salt and spice levels.
- Serve with crusty Portuguese bread to soak up the delicious sauce.
- This dish can be stored in the refrigerator for up to 3 days and reheated gently.
