Italian sausage spaghetti is a hearty, wholesome dish with slow-cooked flavor that’s ready in minutes.
A jar of marinara sauce and bite-sized pieces of Italian sausage are tossed with spaghetti for a delish, one-pot weeknight dinner.
Holly’s Sausage Spaghetti Highlights
- Flavor: Juicy and savory Italian sausage and rich, robust marinara are a perfect pair in this recipe.
- Difficulty: A jar of marinara makes for quick and easy prep.
- Swaps: Use ground beef, ground turkey, or ground chicken instead of sausage.
- Freezing: Cool the sauce and freeze in bags or containers for up to 3 months. Thaw in the fridge or warm on the stove when ready to use!
- Serving suggestions: Serve Italian sausage spaghetti with thick slices of homemade garlic toast to soak up all that tasty sauce.
Spaghetti Symphony of Ingredients
Sausage: Italian links contain garlic, fennel, and red pepper flakes that give them a mildly spicy, aromatic flavor. Make a homemade blend and adjust the seasonings any way you like.
Pasta: Regular spaghetti, bucatini, or any heavier pasta shape works best in this recipe.
Marinara: Choose your favorite brand of marinara sauce or make it homemade and freeze it for future meals.
Switch It Up: Add sliced mushrooms or yellow onions, sliced black olives, or some shredded carrots and zucchini for a sweeter sauce and a pop of nutrition.
How to Make Italian Sausage Spaghetti
- Fry: Brown sausages in oil and then cut (full recipe below).
- Mix: In the same pan, stir sausage pieces with the remaining ingredients. Simmer.
- Toss: Cook spaghetti and then toss pasta with the sauce.
Garnish with parmesan cheese before serving.
Pasta Pointers
- Save a little pasta water in case the sauce needs to be thickened up a little.
- Cook pasta to al dente since it will cook a little bit more when it’s added to the pot in Step 5.
Second-Day Spaghetti
- Keep leftover Italian sausage spaghetti in a covered container in the refrigerator for up to 4 days. Reheat portions in the microwave or on the stovetop and adjust the seasonings.
- Leftovers can be baked casserole-style with a topping of seasoned breadcrumbs and freshly grated Parmesan cheese.
- Italian sausage and the sauce can be frozen together in zippered bags for up to one month. Pasta doesn’t thaw well, so it’s advised to start with fresh pasta.
Serve Spaghetti With…
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Italian Sausage Spaghetti
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage links
- 24 ounes marinara sauce 1 jar
- ½ cup water
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 16 ounces spaghetti
- grated Parmesan cheese for serving
Instructions
- In a large pot heat olive oil over medium heat. Add sausages and brown on all sides until cooked through, about 10 minutes. Drain grease and set the sausages aside.
- Slice sausages into bite-sized pieces.
- Add marinara sauce, sliced sausages, onion powder, garlic powder, and Italian seasoning to the pot and simmer on medium-low heat. Add ½ cup of water to the marinara jar and shake to get any remaining sauce out.
- Bring a large pot of salted water to a boil and cook spaghetti to al dente according to package instructions. Reserve 1 cup of pasta water and drain noodles.
- Toss pasta with sauce, thinning with pasta water as needed. Serve topped with Parmesan cheese.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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