Welcome to your new favorite weeknight meal: a truly unforgettable Spaghetti with Sausage. This isn’t just any pasta dish; it’s a culinary journey crafted with a robust, homemade tomato marinara sauce, bursting with the vibrant flavors of fresh basil and aromatic oregano. Whether you prefer the classic kick of Italian sausage or the smoky depth of Andouille, this one-pot wonder promises a comforting and deeply satisfying experience that brings everyone to the table.
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Having spent nearly a decade sharing recipes and growing up on meals that truly nourish the soul, I understand the disappointment when a dish looks incredible but falls short on flavor. That’s why I’ve meticulously crafted this sausage spaghetti recipe, ensuring it delivers on taste, convenience, and authenticity. I’ll guide you through each step, providing expert tips and tricks to help you create a meal that will impress even the most discerning palates. Prepare for a rich, flavorful spaghetti that tastes like it simmered all day, even though it comes together in under an hour.
Why This Sausage Spaghetti Recipe Will Become a Family Favorite
This Spaghetti with Sausage is more than just a meal; it’s a celebration of hearty flavors and simple cooking. Here’s why you’ll find yourself making it again and again:
- Unmatched Flavor Profile: The magic truly happens when the savory, spiced sausage melds with our zesty homemade marinara. Unlike dishes made solely with ground beef, the sausage introduces layers of richness, a hint of spice, and a depth of flavor that tricks your taste buds into believing this sauce has been simmering for hours. It’s a symphony of tastes that elevates a simple spaghetti dish to gourmet status.
- Perfect for Busy Weeknights: Forget those recipes that demand endless chopping and complex techniques. This recipe is specifically designed to be weeknight-friendly. With minimal prep and a straightforward cooking process, you can have a deeply flavorful, homemade dinner on the table quickly, without sacrificing quality or taste. It’s the ultimate solution for a delicious, stress-free evening.
- Leftovers Taste Even Better: One of the best qualities of a truly great pasta sauce is how its flavors deepen and evolve overnight. This sausage spaghetti is no exception. If you’re fortunate enough to have any left, you’ll discover that the flavors become even richer and more harmonious the next day. This makes it an ideal candidate for meal prepping, offering an exciting lunch or dinner that’s ready to enjoy with minimal effort.
- Versatility at Its Best: This recipe serves as an incredible base for customization. Whether you want to load it with extra vegetables, experiment with different cheese toppings, or adjust the spice level, it adapts beautifully to your preferences. It’s a forgiving recipe that encourages creativity in the kitchen.
- One-Pot Convenience: Designed with modern kitchens in mind, this recipe can be largely prepared in a single pot. This not only simplifies the cooking process but also drastically reduces cleanup time, making it an even more attractive option for busy individuals and families.
Essential Ingredients for Your Sausage Spaghetti
Crafting the perfect spaghetti with sausage begins with selecting high-quality ingredients. Each component plays a crucial role in building the robust flavor of this dish:
- Spaghetti Pasta: While classic spaghetti is traditional, feel free to use your preferred pasta shape, such as linguine, fettuccine, or penne. For a healthier twist, whole wheat pasta works wonderfully, or you can opt for low-carb spiralized vegetables like zucchini or sweet potato noodles. Always cook according to package directions for optimal texture.
- Sausage: This is where the magic truly begins! I highly recommend using high-quality sausage links, either spicy or mild Italian sausage for that authentic Italian-American flavor, or smoky Cajun Andouille sausage for a unique, zesty kick. Slice the links into 1-inch rounds to ensure they cook evenly and distribute flavor throughout the sauce. If preferred, ground Italian sausage or even a lean ground beef, turkey, or chicken can be used as a substitute, offering different flavor profiles and dietary options.
- Ground Beef, Turkey, or Chicken: Combining ground meat with sausage adds another layer of texture and richness. Opt for lean ground beef (80/20 or 85/15), ground turkey, or ground chicken to balance the dish while keeping it hearty.
- Aromatic Vegetables:
- Onion: Finely chopped yellow or white onion forms the aromatic foundation, providing sweetness and depth.
- Bell Peppers: A colorful combination of chopped green and red bell peppers adds freshness, a slight sweetness, and a pleasant crunch.
- Garlic: Minced fresh garlic is indispensable for its pungent, savory notes, contributing significantly to the overall aroma and taste of the sauce.
- Homemade Marinara Sauce (or your favorite store-bought brand): The heart of this dish is a rich, flavorful marinara. My homemade version is simple yet profound, featuring:
- Crushed Tomatoes: The base for a vibrant, authentic tomato sauce. Choose a good quality brand for the best results.
- Dry White Wine (e.g., Pinot Grigio): Adds complexity and acidity, deglazing the pan and enhancing the flavors.
- Fresh Basil Leaves: Chiffonade (thinly sliced strips) for bright, aromatic bursts. If using dried, use about ½ to 1 teaspoon.
- Ground Oregano: Essential for that classic Italian herb flavor.
- Bay Leaf: Infuses the sauce with a subtle, earthy undertone, deepening its savory notes. Remember to remove it before serving.
- Seasonings:
- Italian Seasoning: A blend of dried herbs that brings all the classic Italian flavors together effortlessly.
- Salt and Pepper: Crucial for seasoning the meat and balancing the flavors of the sauce. Always taste and adjust to your preference.
The Importance of Salting Your Pasta Water
A fundamental rule in pasta cooking that often gets overlooked is properly salting the water. This isn’t just about adding flavor to the pasta itself, as the pasta absorbs only a small fraction of the salt. More importantly, salt in the cooking water helps prevent the pasta from becoming sticky and slimy by altering the water’s boiling properties and starch release. For every gallon of water, I typically add about a teaspoon of salt – enough to make the water taste like the ocean, but not overly salty. This simple step ensures your spaghetti emerges perfectly al dente and ready to mingle beautifully with our rich sausage marinara.
Step-by-Step: Crafting Your Perfect Spaghetti with Sausage
Making this delightful Spaghetti with Sausage is a straightforward process, especially when approached as a one-pot meal. Follow these detailed instructions for a truly satisfying result:
- Cook the Spaghetti: Bring a large pot of generously salted water to a rolling boil. Add your spaghetti pasta and cook according to the package directions until it’s al dente – tender but still firm to the bite. While the pasta cooks, you can begin prepping your vegetables to save time.
- Brown the Meats: Place a large pot or Dutch oven (a 7-quart Dutch oven is ideal for this one-pot method) over medium-high heat. Add the ground beef and break it down with a meat chopper or a sturdy spoon. Once partially browned, add the sliced sausage pieces. Season the mixture generously with 1 teaspoon of Italian Seasoning, along with salt and freshly ground black pepper to taste.
- Sauté Aromatics: Continue cooking the meats for about 5-6 minutes until they are fully cooked through and beautifully browned. If there’s a significant amount of excess fat, carefully drain it, leaving just enough to coat the bottom of the pot. Then, add the chopped onions, green peppers, red peppers, and minced garlic to the pot. Sauté for a few minutes until the onions become translucent and fragrant, and the garlic is lightly golden.
- Simmer the Marinara Sauce: Pour in the canned crushed tomatoes, then add ½ teaspoon of Italian seasoning, a bay leaf, ground oregano, fresh basil (chiffonade), salt, pepper, and the dry white wine. Stir everything thoroughly to combine. Bring the sauce to a gentle simmer, then reduce the heat to medium-low. This is a crucial step for flavor development; take the time to taste the sauce repeatedly, adjusting seasonings as needed until it perfectly suits your palate. The depth of the sauce is the foundation of the dish.
- Combine Pasta and Sauce: Once the spaghetti is cooked, drain it thoroughly (reserving a bit of pasta water if you like, for adjusting sauce consistency later). Add the cooked spaghetti directly into the simmering sauce in the Dutch oven. Fold it in gently, ensuring every strand is coated with the rich marinara.
- Final Simmer: Place the lid on the pot and allow the spaghetti with sausage to simmer for at least 20 minutes on medium-low heat. This final simmer allows the pasta to absorb the sauce’s flavors, marrying all the ingredients together into a cohesive, delicious dish.
- Serve: Before serving, remember to remove and discard the bay leaf. If you find the spaghetti mixture is too thick, you can thin it out by stirring in a little reserved pasta water or a splash of broth until it reaches your desired consistency. Serve hot, garnished with fresh Parmesan cheese and extra basil.
Spaghetti and Sausage Recipe
This Spaghetti with Sausage recipe is made with a homemade tomato marinara sauce flavored with zesty herbs like basil and oregano. Grab your favorite Italian or Andouille sausage for this one-pot weeknight meal.
Author: Brandi Crawford
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Course: dinner, lunch
Cuisine: American
Servings: 5 servings
Calories: 543 kcal
Equipment
- Cast Iron Dutch Oven (link)
- Meat Chopper (link)
Ingredients
- 10 oz spaghetti pasta
- 6 oz sausage (Sliced into 1-inch rounds. I like to use Italian sausage or Cajun Andouille sausage.)
- 1 pound ground beef, turkey, or chicken
- 1 teaspoon Italian Seasoning
- salt and pepper to taste
- ½ cup chopped onion
- ½ cup chopped green peppers
- ½ cup chopped red peppers
- 4 garlic cloves (minced)
Homemade Marinara Sauce (Feel free to use jarred, store-bought sauce if you wish).
- 28 oz canned crushed tomatoes
- 1 teaspoon ground oregano
- 3 fresh basil leaves, (chiffonade, sliced into strips) (½ – 1 teaspoon if using dried. Adjust to taste.)
- ⅓ cup dry white wine (I use Pinot Grigio)
- ½ teaspoon Italian Seasoning
- salt and pepper to taste
- 1 bay leaf
Instructions
- Cook the spaghetti in accordance with the instructions on the package. Prep your vegetables while the spaghetti cooks.
- Place a large pot or Dutch oven on medium-high heat (I use the same one I used to cook the pasta). Add the ground beef. Break down the beef with a meat chopper. Add in the sausage pieces and season the meat with 1 teaspoon of Italian Seasoning, salt, and pepper to taste.
- Cook for 5-6 minutes until fully cooked through. Add in the onions, green peppers, red peppers, and garlic. Sauté until the onions and garlic are fragrant. Drain any excess fat from the beef and sausage if necessary.
- Add in the crushed tomatoes, ½ teaspoon Italian seasoning, bay leaf, oregano, basil, salt, pepper, and wine. Stir. Taste repeatedly and adjust spices as necessary to suit your taste. The taste of the sauce is key to the overall taste of the dish.
- Fold in the cooked spaghetti and stir.
- Adjust the heat to medium-low and place the lid on the pot. Simmer and cook for 20 minutes.
- Open and remove the bay leaf before serving. If the spaghetti is too thick, you can thin it out by adding water or broth.
Notes
- Feel free to omit the wine if it isn’t your preference; the sauce will still be delicious.
- For a true one-pot experience, a 7-quart Dutch oven is highly recommended. Its size allows you to cook the pasta directly in it, and its heat retention is perfect for sautéing vegetables and browning meats.
- While homemade marinara adds an unparalleled depth, using your favorite high-quality store-bought sauce is a fantastic time-saver without compromising too much on flavor.
- Beyond traditional spaghetti, experiment with whole wheat pasta for added fiber or spiralized vegetables for a low-carb alternative. Adjust cooking times according to package instructions for alternative pasta types.
- Don’t rinse your cooked pasta! The starches on the pasta help the sauce adhere better, creating a more cohesive and flavorful dish.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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Homemade Marinara vs. Store-Bought Sauce: Which to Choose?
The choice between homemade and store-bought marinara sauce often comes down to time, preference, and the desired depth of flavor. While a quality store-bought sauce offers convenience, making your own marinara from scratch can truly elevate this spaghetti with sausage to another level. My homemade recipe, while simple, creates a vibrant, fresh-ttasting sauce that perfectly complements the savory sausage.
Key Ingredients for a Simple Homemade Marinara:
- Crushed Tomatoes: The foundation of any good marinara. Look for San Marzano tomatoes if possible for superior flavor.
- Dry White Wine (e.g., Pinot Grigio): Adds a layer of sophisticated flavor and acidity, helping to deglaze the pan and unlock rich undertones.
- Fresh Basil Leaves: Provides a sweet, peppery, and aromatic quality that is quintessential to Italian cooking.
- Ground Oregano: Delivers earthy, slightly bitter notes that beautifully balance the sweetness of the tomatoes.
- Bay Leaf: Infuses a subtle, herbal aroma and flavor during simmering.
- Italian Seasoning: A convenient blend of dried herbs like thyme, rosemary, and marjoram to boost the overall Italian essence.
- Onions and Garlic: The aromatic backbone, providing a savory depth.
If time is a constraint, don’t hesitate to reach for a premium store-bought marinara. Many brands offer excellent quality sauces that can significantly cut down on prep time without sacrificing too much flavor. Just be sure to read labels and choose a sauce with minimal added sugar and high-quality ingredients.
Additional Toppings and Substitution Ideas to Customize Your Dish
One of the joys of cooking is customization, and this spaghetti with sausage recipe is incredibly versatile. Feel free to experiment with these additions and substitutions to make it uniquely yours:
- Crumbled Bacon: For an extra layer of smoky, salty goodness, crispy crumbled bacon makes an excellent topping or can be cooked alongside the sausage.
- Shrimp: Add cooked shrimp during the last few minutes of simmering for a delicious surf-and-turf pasta.
- Fresh Grated Parmesan: A classic and indispensable topping. Grate it fresh for the best flavor and texture. Other cheeses like Pecorino Romano or even a sharp provolone can also be delicious.
- Crushed Red Pepper Flakes: For those who love a bit of heat, sprinkle crushed red pepper flakes into the sauce during simmering or as a topping.
- Cajun Seasoning: If you used Andouille sausage, lean into the Cajun flavors by adding a dash of Cajun seasoning to the meat.
- Mushrooms: Sliced mushrooms (cremini or button) can be sautéed with the onions and bell peppers, adding an earthy umami flavor.
- Spinach: Fresh spinach wilts beautifully into the hot pasta, adding nutrients and a touch of green. Stir it in during the last few minutes of cooking.
- Broccoli: Steamed or lightly roasted broccoli florets can be tossed into the pasta for added texture and nutrition.
- Black Olives: Sliced black olives add a briny, savory element that complements the tomato sauce.
- Vegetable Broth: If omitting wine, use vegetable or chicken broth for deglazing and to add liquid to the sauce.
- Different Meats: While sausage is key, feel free to swap or add other ground meats like Italian sausage, pork, or even lamb for different flavor profiles.
Frequently Asked Questions About Spaghetti with Sausage
What Type of Pot to Use for This Recipe?
I am a huge advocate for making this a one-pot recipe whenever possible. For this, I highly recommend using a large 7-quart Dutch oven. Its generous size is perfect for cooking the pasta, and its excellent heat retention properties make it ideal for sautéing vegetables and browning meats evenly. If your pot is too small, the pasta will have less water to cook in, leading to a higher concentration of starch. This can result in sticky or gummy pasta after draining. Always opt for a larger pot, even if you’re cooking a smaller batch of pasta, to ensure even cooking and a perfect texture. You can find more tips on common pasta cooking mistakes here.
Should I Break the Spaghetti in Half?
The practice of breaking spaghetti in half to fit a pot is often frowned upon, particularly in Italian culture, where some even consider it bad luck! Spaghetti is traditionally meant to be twirled around a fork, and breaking it makes this more challenging. Ideally, use a pot large enough to accommodate the full length of the spaghetti, typically one that can hold 5-7 quarts of water. Don’t worry if the pasta doesn’t immediately submerge; it will soften and wilt into the boiling water within a minute or two. However, if you absolutely must break it to fit your pot, rest assured it won’t harm the pasta or its taste, though you might sacrifice the authentic eating experience.
How to Store and Reheat Leftovers
This spaghetti with sausage makes fantastic leftovers! Store any uneaten portions in an airtight container in the refrigerator for 3-4 days. The flavors often meld and deepen overnight, making it taste even better the next day. To reheat, simply microwave individual servings on medium heat, stirring occasionally, until thoroughly warmed through. If the sauce has thickened too much in the fridge, you can add a tablespoon or two of water or broth while reheating to restore its original consistency.
Can This Dish Be Frozen?
Yes, this spaghetti with sausage freezes beautifully! Allow the dish to cool completely, then transfer it to a freezer-safe, airtight container or heavy-duty freezer bags. It can be stored in the freezer for up to 2 months. For best results and to maintain optimal texture and consistency, consume the frozen pasta as soon as possible after freezing. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave, adding a splash of water or broth if needed.
Perfect Pairings: What to Serve with Your Sausage Spaghetti
Elevate your spaghetti with sausage dinner with these complementary side dishes:
- Crispy Air Fryer Garlic Bread: The ultimate accompaniment for soaking up every last drop of that delicious marinara sauce.
- Fresh Green Bean Salad: A light, refreshing salad to cut through the richness of the pasta.
- Roasted Brussels Sprouts with Garlic: Earthy and slightly sweet, these roasted veggies add a fantastic textural contrast.
- Tangy Broccoli Salad: A creamy and crunchy salad that offers a vibrant, zesty counterpoint.
Discover More Delicious Pasta Recipes
If you loved this spaghetti with sausage, you’ll surely enjoy exploring these other pasta creations from our kitchen:
- Hearty Chicken Spaghetti
- Refreshing Spaghetti Salad
- Flavorful Bacon Ranch Pasta Salad
- Luxurious Seafood Stuffed Shells
- Spicy Cajun Shrimp Pasta
- Classic Southern Soul Food Baked Mac and Cheese
- Indulgent Seafood Mac and Cheese
- Gourmet Lobster Mac and Cheese
- Comforting Ground Beef Pasta with Alfredo
- Warm Homestyle Chicken Noodle Soup
- Creamy Lemon Chicken Pasta
- Zesty Cheesy Taco Pasta