Chicken Sausage and Roasted Red Pepper Spaghetti

4 ounces spaghetti noodles

2 links (3 ounces each) smoked chicken sausage of choice (see note)

1 teaspoon extra-virgin olive oil

¼ cup finely chopped onion

1 teaspoon bottled minced garlic or 1 clove, minced

2 jarred roasted red peppers, pureed (for about 1 cup puree)

¼ cup half-and-half

Salt and black pepper to taste

Fresh shaved parmesan, or feta cheese crumbles, optional

Prepare spaghetti according to package directions. (Salt the water, if desired, but it is not necessary.)Meanwhile, prepare sauce. If sausage is frozen, thaw for 1 to 2 minutes in microwave. (Sausage will still be slightly frozen, but easier to slice.) Slice links into rounds, about #8531;-inch thick. Heat oil in an 8-inch or larger skillet over medium heat. Add sausage and onion, and stir and cook for 3 minutes, or until sausage begins to brown. Add garlic and pureed peppers, and reduce heat to low.Add half-and-half. Season with salt and pepper to taste. Continue to simmer until spaghetti is done.Drain spaghetti and divide onto 2 serving plates. Top noodles with sauce, dividing evenly. Add cheese, if desired. Serve immediately.Serves two.Cook#146;s note: For testing purposes, we used Aidells Spinach and Feta Smoked Chicken Sausage. Any brand of chicken sausage, variety, or flavor combination will work.@Recipe nutrition:Nutrition values per serving: 452 calories (31 percent from fat), 16 g fat (5 g saturated), 58 g carbohydrates, 4 g fiber, 21 g protein, 100 mg cholesterol, 864 mg sodium.