Spaghetti with Sausage and Peppers
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Ingredients
| 1 lb. | smoked turkey sausage, cut into pieces | | 2 | md. green peppers, thinly sliced | | 2 | md. sweet red peppers, thinly sliced | | 1 | md. onion, halved and thinly sliced | | 2 cans (14-1/2 oz. each) | diced tomatoes | | 3 cloves | garlic, minced | | 6 drops | hot pepper sauce | | 1 tsp. | paprika | | 1/2 tsp. | salt | | 1/4 tsp. | cayenne pepper | | 1/2 cup | chicken broth | | 2 tbsp. | cornstarch | | 12 oz. | spaghetti, cooked and drained |
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Instructions
In a Dutch oven, brown sausage. Add peppers and onion; sauté for 2 minutes. Add tomatoes, garlic, hot pepper sauce, paprika, salt and cayenne pepper; cook and stir until the vegetables are tender. Combine broth and cornstarch; add to sausage mixture. Bring to a boil. Cook and stir until thickened. Add spaghetti; cook for 5 minutes, stirring occasionally.
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