Spaghetti with Chicken, Sausage, and Pepper Sauce


  • ¼ cup heavy cream
  • ¾ pound spaghetti
  • ¼ teaspoon sugar
  • ¼ teaspoon dried basil, crumbled
  • ½ teaspoon dried orégano, crumbled
  • ¼ cup dry red wine
  • a 14-to-16 ounce can tomatoes, chopped, including the juice
  • + 6 more ingredients
    • ½ pound sweet or hot Italian sausage links, cut crosswise into ½-inch-thick pieces
    • ½ pound skinless boneless chicken breast, cut into ½-inch-wide strips
    • 1 tablespoon olive oil
    • 1 green bell pepper, cut into strips
    • 1 garlic clove, minced
    • 1 onion, sliced thin

1. In a large saucepan sauté the onion, the garlic, and the bell pepper in the oil over moderately high heat, stirring, until the vegetables begin to brown. Add the chicken, the sausage, the tomatoes with the juice, the wine, the orégano, the basil, and the sugar and boil the mixture gently, stir...

View full recipe at SpringPad


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