Yield: 8 servings.
1 pound low-fat smoked turkey sausage, cut into 1/4-inch slices
2 medium green peppers, thinly sliced
2 medium sweet red peppers, thinly sliced
1 medium onion, halved and thinly sliced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
3 garlic cloves, minced
6 drops hot pepper sauce
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 cup low-sodium chicken broth
2 tablespoons cornstarch
1 package (12 ounces) spaghetti, cooked and drained
In a Dutch oven, brown sausage. Add peppers and onion; saute for 2 minutes. Add tomatoes, garlic, hot pepper sauce, paprika and cayenne; 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; heat through, stirring occasionally.