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Easy Italian Sausage Spaghetti
This quick and easy spaghetti recipe gets its rich flavor from Italian sausage and quick homemade spaghetti sauce. Don’t forget the Parmesan cheese!
Everyone has their favorite way of making spaghetti sauce. Ours is incredibly easy and crazy good, especially considering how easy it is to make.
An Easy Spaghetti Sauce Recipe
There’s no special formula or hours of simmering. You just cook some chopped onions and garlic, brown some Italian sausage, and add some puréed canned tomatoes.
My parents and I have been making spaghetti this way for years. They first heard about it on a Martha Stewart show, where Martha had picked it up from a chef in New York City.
The beauty of this spaghetti recipe is that it is very easy to make and you don’t have to add any seasoning to achieve wonderful flavor. The sauce gets all of its seasoning from two Italian sausages — one sweet, one spicy.
What flavor profiles are in this dish?
You can expect to taste everything you’d find in a traditional Italian pasta dish here. The base of this dish is sweet Italian sausage. When sautéed with chopped onion, onion powder, kosher salt, fresh cracked pepper, and Italian seasoning, the sausage becomes even more flavorful. The fat renders off of the flavorful pork sausage, and helps slightly caramelize the onions.
The flavor continues to build with the addition of fresh garlic cloves, reduced sodium chicken broth, tomato paste for depth of flavor, and plum tomatoes. Once the spaghetti is added in, you simply let it do it’s magic and simmer away.
The dish is finished with fresh basil and parsley to brighten up the rest of the flavors. Top with grated or shaved cheese, and you have the perfect Italian pasta dish.
- 1 small onion, chopped
- 1 small green pepper, chopped
- 2 teaspoons olive oil
- 3 garlic cloves, minced
- 5 cooked Italian sausage links, cut into 1/4-inch slices
- 1 can (28 ounces) diced tomatoes, undrained
- 1 can (6 ounces) tomato paste
- 1/4 cup water
- 1 teaspoon sugar
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Hot cooked spaghetti
Heat the olive oil in a large, deep skillet or pot over medium heat. Add the onions, cook approximately 3-4 minutes, stirring frequently.
Add the garlic and oregano and cook 1 minute, stirring frequently.
Add the sausage, raise the heat to medium-high and cook for 5 minutes while stirring and breaking up any large pieces with a wooden spoon or a spatula.
Add the pasta sauce, diced tomatoes and beef broth to the sausage and stir well. Bring the sauce to a simmer, lower heat to medium-low and cover. Cook the sauce for 30-35 minutes, stirring occasionally. Keep the sauce at a simmer. If it starts boiling too vigorously, lower the heat.
Taste the tomato sauce and add salt, if needed. As a reference we did not add extra salt to ours.
When the sauce is almost done, cook the spaghetti according to package directions for al dente. Remember to salt the water before dropping in the pasta.
Drain the spaghetti, serve it with the Italian sausage sauce and garnish with chopped parsley, if desired.
- If you’re using sausage links instead of bulk, the remove the sausage from the casings. Use a sharp knife tip and run it along the sausage lengthwise. Remove the casing and tear the sausage into small pieces. This will make it much easier to break it up when it hits the skillet.
- Do not add salt to the sauce until it is done. The sausage, pasta sauce, canned tomatoes and beef broth all contain salt already. As a reference we did not add extra salt to ours.
SERVING AND STORING
Serve the spaghetti with the Italian sausage sauce and garnish with a little chopped parsley, if desired.
Store the Italian sausage sauce and the pasta separately, in airtight containers in the refrigerator for 3-4 days.
Italian Sausage Spaghetti
GLUTEN FREE SPAGHETTI OPTION
Due to a wheat allergy, we actually eat gluten free pasta in this house. This is hands down my favorite spaghetti brand: it’s made from brown rice and truly has a normal spaghetti texture. I can even cook it al dente!
BEST TOMATO SAUCE
I think marinara sauces are really a personal thing. I like mine with lots of onion and garlic flavor, but my kids seem to prefer a subtler tomato sauce. For this recipe, though, it doesn’t matter much, as the Italian sausage really takes center stage.
Due to grocery shortages recently, I’ve made it with several different brands and types of marinara sauce (whatever was in stock that week), and it was delicious every time.
How long does sausage and peppers last in the fridge?
4-5 days, properly stored. Great for meal prep for the week!
How do I reheat this meal?
I recommend reheating on the stove in a skillet. The pasta will absorb some of the red sauce. Add in a touch more sauce if you have on hand, or a little water to thin it out.
How does a one pot pasta dish work?
The general ratio of a one-pot pasta dish is one part pasta, to two parts cooking liquid. This is the key ratio for ensuring that the pasta cooks adequately in the liquid, while absorbing the flavor and releasing its starches.
For this dish, I kept the same ratio (one pound of pasta to 4 cups of reduced sodium chicken broth) but then also added a can of plum tomatoes and juice. The rationale behind this extra liquid is that the tomatoes will ultimately become the sauce for the pasta.
When I first made this dish, I was nervous that there was too much liquid left over (do not panic if you feel the same way). However, the warm pasta continues to absorb the liquid, and it ended up being perfect. It’s also a good idea to have some of that extra liquid there when it comes to reheating leftovers later on.
A one pot pasta dish is one of those recipes that makes me never want to make traditional pasta again. One pot, no extra pot of boiling water to cook the pasta first. All of the flavors built up in this one pot for a delicious finished product. The pasta ends up being delectably creamy and indulgent tasting, and full of flavor from the cooking liquid.
Quick and Easy Spicy Sausage Spaghetti
Looks fancy, cooks easy! All you need is 5 ingredients and 25 minutes to pull together a savoury sausage pasta dish that looks like you slaved away in the kitchen for hours. With our Hot Italian Sausage Meat, garlic, Swiss chard and Parmesan, this dish is packed with flavour.
WHAT YOU NEED
- 1 package
- 2 cups spaghetti noodles
- 6 cloves garlic, sliced or minced
- 2 bunches swiss chard, ribs removed and cut in strips (can substitute any sturdy green vegetable of choice)
- 1/2 cup Parmesan cheese, grated
- Break sausage meat apart. Cook in 12-inch skillet over medium heat until thoroughly browned, about 8 minutes.
- Add garlic and Swiss chard leaves (or your preferred green); cook, stirring, until wilted and tender, about 5 minutes.
- Meanwhile, cook spaghetti noodles according to package directions until al dente; drain, reserving 1/2 cup of pasta water.
- Add drained pasta to sausage mixture with 1/3 of the Parmesan cheese, and enough of the pasta water to gently coat. Cook, stirring, until thoroughly mixed, about 1 minute.
- Serve pasta with remaining cheese and freshly ground black pepper, to taste.
Tomato, rosemary and sausage spaghetti
An easy family pasta recipe that perfectly balances sausage, tomato and fresh herbs.
4 Coles Finest Italian Style Pork Sausages, casings removed
1 brown onion, finely chopped
2 garlic cloves, crushed
400g can cherry tomatoes
1 tbsp chopped rosemary
1 tbsp tomato paste
1/2 cup (40g) finely grated parmesan
Select all ingredients
4 Method Steps
Step 1Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well, reserving 1/2 cup (125ml) of the cooking liquid.
Step 2Meanwhile, heat a large non-stick frying pan over medium-high heat. Add the sausage and cook, stirring with a wooden spoon to break into lumps, for 5 mins or until light brown all over. Use a slotted spoon to transfer the sausage to a plate.
Step 3Add the onion and garlic to the pan. Cook, stirring, for 3 mins or until the onion softens. Return the sausage to the pan with the tomatoes , rosemary and tomato paste . Cook, stirring, for 5 mins or until the sauce thickens slightly. Season. Add the reserved cooking liquid and stir to combine.
Step 4Add pasta to the tomato mixture in the pan. Toss until well combined and heated through. Divide among serving bowls. Sprinkle with the parmesan to serve.