Spaghetti with Italian Sausage Tomato Sauce

The night before I baked a package of hot italian sausage on a baking sheet in the oven at 350 degrees for about 30 mins.  Do not prick the sausage because you want it to retain the juices inside.  In 15 mins you want to turn it over so the sausages get cooked evenly and don't burn.  

You will only need two of the sausages for the spaghetti (but you might as well bake all of them and keep them in the fridge for other meals that week.).

Spaghetti with Italian Sausage Tomato Sauce
2 pre-baked, chopped hot italian sausages
1/2 box (454g) of spaghetti
1/2 chopped zuchinni
1/4 chopped large red onion
1 chopped red pepper
1 tbsp olive oil
1/2 jar of spaghetti sauce (I used spinach and cheese spaghetti sauce)
parmesan or asiago cheese (optional)
In a large pot of salted water, boil the spaghetti until al denti or your preferred tenderness.

In a skillet on medium heat, add the olive oil until it evenly coats the bottom of the frying pan.  Then you want to add the red onion and saute for 5-8 mins.  Then add the red pepper, zuchinni, and chopped italian sausage.  Saute the fresh vegetables until they look nice and tender.  Then you add the spaghetti sauce and put the heat down to low.  The sauce is ready once it's heated through.  
Put your spaghetti on a plate, top it off with the sauce.  
Optional:  Add parmesan or asiago cheese on top. 
This is a nice meal because of hte fresh vegetables mixed with the hot italian sausage.