Spicy Sausage Spaghetti

A surprising thing happens when you throw a bunch of food together in a skillet because you think it sounds good. Sometimes, it turns out horrible and you wonder what in the world you were thinking. And then other times, it turns out so good you wonder why you hadn’t thought of it sooner.

In fact, I find the latter happens more often than not, at least in our house. I’m combining ingredients and flavors that I already know my family enjoys. When you start with those two key components, I think you’re almost always guaranteed success.

Here’s a perfect example of just such a dish in our family.

Spicy Sausage Spaghetti

  • 1 1/2 T. oil
  • 1 lb. Polish or smoked sausage, sliced
  • 1/2 onion, diced
  • 1/4 t. crushed red pepper flakes
  • 1 can garbanzo beans, rinsed and drained (or 1 1/2 c. fully cooked from dried beans)
  • 1/2 lb. frozen, chopped spinach
  • 1 15 oz. can petite diced tomatoes
  • 1 – 2 t. Cajun/blackening seasoning (or other spicy seasoning blend, such as Emeril’s Essence)
  • 1/2 – 1 lb. spaghetti, fully cooked and drained

1. Heat oil in a large skillet. Add sausage, onion and crushed red pepper flakes. Cook for about 5-8 minutes, until sausage starts to brown. Stir in garbanzo beans and spinach.

2. Add petite diced tomatoes and Cajun/blackening seasonings. Simmer for 10 minutes, stirring occasionally.

3. Add cooked spaghetti noodles into the skillet and toss to coat. Simmer until heated through, about 3 minutes.

Tomorrow I’ll get caught up on our kitchen. Until then, check out what Jen and Toni have been up to in their kitchens.