Ingredients
12 ounces uncooked spaghetti1 package (14 ounces) smoked turkey sausage, cut into 1/4-inch slices2 medium green peppers, julienned2 medium sweet red peppers, julienned1 medium onion, halved and thinly sliced2 cans (14-1/2 ounces each) diced tomatoes, undrained3 garlic cloves, minced6 to 8 drops hot pepper sauce1 teaspoon paprika1/2 teaspoon salt1/4 teaspoon cayenne pepper2 tablespoons cornstarch1/2 cup chicken broth
Preparation
Cook spaghetti according to package directions. Meanwhile, in a Dutch oven coated with cooking spray, cook and stir sausage until lightly browned. Add peppers and onion; cook 2 minutes longer. Stir in the tomatoes, garlic, pepper sauce, paprika, salt and cayenne; cook until vegetables are tender.
Combine cornstarch and broth until smooth; add to sausage mixture. Bring to a boil. Cook and stir until thickened, about 2 minutes. Drain spaghetti; toss with sausage mixture.
