How To Cook Italian Sausage For Pasta

How to Cook Italian Sausage {3 different ways!}

Nothing rivals a delicious Italian sausage when it comes to meaty taste and genuine comfort. Every time you make Italian sausage, whether on the stovetop, in the oven or on the grill, it will be crispy golden and juicy because I’ll show you how to do it right. Sausage and peppers, sausage and pasta, and sausage hoagies topped with piles of caramelized onion are just a few of the delicious meals that can be made using Italian sausage. Minestrone soup, served with Italian sausage sliced into rounds, is almost a complete meal in and of itself.

What is Italian Sausage?

Italian sausage is created from seasoned ground pork that is placed into casing shells to form links that are around 6 inches in length when cooked. Typically, fennel seed and red pepper flakes are used in its preparation. This mixture is responsible for the particular flavor and character of Italian sausage.

How to Cook Italian Sausage

Italian sausage, unlike smoked sausage, must be cooked to a temperature of 160°F since it is a raw ground pig product. Cooking sausage at an excessively high temperature, too quickly, or in an uneven manner might result in links that are too black on the exterior but still raw in the inside, or skins that crack and disintegrate. Perfect sausages may be achieved by gradually increasing the temperature of the pan and turning it to ensure equal browning. You may skewer them lengthwise or lay them in a barbeque clamp to prevent them from curling up.

Do You Need to Pierce the Skin?

Please, don’t do that! This is a frequent recommendation that may be seen on many recipes, however it is not the best option. Unfortunately, this will result in all of the delicious fluids escaping as well, therefore undermining the entire point of encasing meat in an impermeable membrane in order to keep the liquids in throughout the cooking process. Please keep in mind that the cooking time will vary depending on the thickness of the sausages. Stovetop

  1. Place the links in a pan with water
  2. Cook until done. Bringing the pot slowly to a simmer, covering it and cooking for 10 – 12 minutes, covered Remove the lid, allow the water to drain, and continue to cook, rotating regularly, until the meat is browned.
  1. Place the links on a baking sheet coated with aluminum foil. Place in a cold oven and set the temperature to 350°F. Continue to cook for 25-35 minutes, or until the internal temperature reaches 160 degrees F.
  1. Close the cover of a grill set to 375 degrees Fahrenheit. Turn every 15 to 20 minutes until the pork is evenly browned, about 15 to 20 minutes total or until the pork reaches 160°F.

More Delicious Sausage Recipes

  • Sausages with peppers are low in carbohydrates. A creamy sausage and cabbage soup that is pure comfort food nirvana. My favorite is the Stovetop Top 3 Cheese Pasta with Sausage
  • Linguine with Italian Sausage and Roasted Tomato Sauce makes for an excellent date-night supper. Cabbage and sausage foil packets that are kid-friendly

How to Cook Italian Sausage

Preparation time: 5 minutes 15 minutes to prepare Servings4servings You will learn how to cook Italian sausage by following this recipe. These sausage links will turn out perfectly every time, whether they are cooked on the stovetop, in the oven, or on the grill.

  • 4 Italian sausage links (or whatever many you like)
  • Water

FollowSpend with Pennies on Pinterest for more information.

  • Place the sausage in a large pan and cover with water to a depth of 12 inches. Simmer for 12 minutes after bringing the pot to a simmer and covering it. Remove the top and continue to cook until the water is completely evaporated, flipping the sausages occasionally to brown them.

Oven

  • Place the links on a baking sheet coated with aluminum foil. Place in a cold oven and set the temperature to 350°F. Continue to cook for 25-35 minutes, or until the internal temperature reaches 160 degrees F.
  1. Place on a grill set to 375°F. Close the jar’s lid. Turn every 15 to 20 minutes until the pork is evenly browned, about 15 to 20 minutes total or until the pork reaches 160°F.

Calories:388, carbohydrate: 1 gram, protein: 16 gramme, fat: 35 gram, saturated fat: 13 gramme Cholesterol: 85 mg, sodium: 819 mg, potassium: 283 mg, vitamin C: 2 mg, calcium: 20 mg, iron: 1 mg. (The nutritional information supplied is an estimate, and it will vary depending on the cooking technique and the brands of components used). Course Typical Main Course Cuisines: American, Italian, according to SpendWithPennies.com The content and photos are protected by intellectual property rights. We invite you to share this dish with your friends and family.

Please see my photo usage policy, which may be found here.

This Easy Italian Sausage Spaghetti is The Perfect Weeknight Recipe

Everyone has their own preferred method of preparing spaghetti sauce.

Ours is ridiculously simple to make and insanely delicious, especially when you consider how simple it is to create.

An Easy Spaghetti Sauce Recipe

There is no particular recipe to follow or hours of simmering required. Nothing more complicated than browning Italian sausage and puréeing canned tomatoes in a skillet with chopped onions and garlic. This is the method that my dad and I have used for years to make spaghetti. They first learned about it while watching a Martha Stewart show, where Martha had learned about it from a chef in New York City and brought it home with her. The beauty of this spaghetti dish is that it is really simple to prepare and does not require the addition of any seasoning to get a delicious flavor.

Elise Bauer is a woman who works in the fashion industry.

Why Use Two Types of Sausage?

The use of both sweet and spicy Italian sausage helps to achieve a harmonious balance of tastes. If you wish, you can use either hot or only sweet spices, depending on your preference.

Additions and Substitutions

  • You may use turkey or chicken sausage for the sausage
  • You can also substitute angel hair pasta for the spaghetti. Fresh basil should be added in the last few minutes
  • More garlic should be added. For a spicier dish, add red pepper flakes. Add the crushed fennel seeds
  • Add the sliced mushrooms
  • And mix well.

Make Ahead Spaghetti with Sausage

Make the sauce ahead of time and store it in the refrigerator for up to 3 days. Alternatively, double the recipe and use half for dinner while freezing the other half for up to 3 months. The sauce can be frozen without the pasta, but it should not be frozen with the pasta in it. Try our baked ziti if you’re looking for a pasta and sausage meal that you can cook ahead of time and freeze (either baked or unbaked).

What to Serve With Spaghetti

  • Garlic bread, cheesy bread, dinner rolls that may be made ahead of time, Caesar salad, kale salad with creamy parmesan dressing, and more.

This spaghetti dish uses a minimal amount of sauce, which is more representative of how spaghetti is traditionally served in Italian restaurants. If you want additional sauce, you may thin it down with water or add more canned tomatoes to the sauce, depending on your preference. Preparing the sauce and boiling the pasta should be done at the same time. This will take less time than it would take to boil the water for the pasta and cook it, so plan accordingly. Feel free to experiment with the amount of sausage used in the sauce.

  • Extra virgin olive oil
  • 1 yellow onion, finely diced (about 1 1/2 to 2 cups)
  • 2 cloves garlic, minced (approximately 2 teaspoons)
  • 1 teaspoon salt
  • 1 teaspoon pepper 7 to 8 inches long), 6 ounces (170g) Italian sweet sausage
  • 6 ounces (170g) Italian hot and spicy sausage
  • 6 ounces (170g) Italian sweet sausage
  • 6 ounces (170g) Italian sweet sausage (Alternatively, purée a can of whole peeled tomatos
  • ) 1 large (28oz,794g) can of crushed tomatoes 1 pound (16 ounces, 450 grams) spaghetti pasta
  • Kosher salt
  • Freshly grated Parmesan cheese
  • 1 teaspoon minced garlic
  1. Heat a tablespoon of extra virgin olive oil in a large pan over medium-high or medium-low heat and sauté the onions and garlic until translucent. Cook for 5 minutes, or until the onion is transparent, before adding the chopped garlic. Cook for another minute after adding the minced garlic. Start by bringing the pasta water to a boil: While the onions are cooking, prepare the pasta by bringing a large pot of salted water to a boil (4 quarts water with 2 teaspoons salt)
  2. Cook the sausage until it is browned: Remove the sautéed onion and garlic from the pan and place them in a separate container. Remove the sausage flesh from the casings (if your sausage is in links) and add it to the pan, breaking up the meat with your fingers as you add it to the pan to prevent it from sticking together. Cook over medium heat until very faintly browned on the edges
  3. Combine the tomatoes, onions, and garlic in a large mixing bowl: Sauté in a pan with the sausage meat, adding crushed or puréed canned tomatoes and their liquids as needed. Toss in the onions and garlic that have been cooked. Reduce the heat to a bare simmer
  4. Cook the pasta according per package directions: When the pasta water comes to a boil, add the spaghetti and cook until al dente. Allow the water to come back to a rolling boil before continuing. Cook until the pasta is al dente, uncovered, at a vigorous boil for as long as the package guidelines specify, generally 10 to 12 minutes. When the pasta is al dente (cooked but still a touch firm), turn off the heat and cover the saucepan tightly with foil. Prepare a serving bowl by draining the spaghetti and placing it in it. Serve as soon as possible. Toss with the sauce and top with the grated Parmesan cheese, if desired.

Elise Bauer is a woman who works in the fashion industry.

Nutrition Facts(per serving)
491 Calories
20g Fat
54g Carbs
25g Protein

Display the Complete Nutrition Label Hide the entire nutrition label

Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 491
% Daily Value*
Total Fat20g 26%
Saturated Fat 7g 33%
Cholesterol38mg 13%
Sodium1106mg 48%
Total Carbohydrate54g 20%
Dietary Fiber 6g 20%
Total Sugars 12g
Protein25g
Vitamin C 20mg 100%
Calcium 117mg 9%
Iron 5mg 30%
Potassium 944mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

The nutritional information has been estimated using an ingredient database and should be regarded as an educated guess at best. When there are numerous ingredient alternatives mentioned, the first one listed is used to compute the nutritional value. There are no garnishes or extra ingredients listed in this recipe.

Italian Sausage Spaghetti

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Ingredients

The original recipe makes four servings. The ingredient list has been updated to match the number of servings stated.

Directions

  • The original recipe serves 4 servings (see note below). In this version, the ingredient list corresponds to the number of servings shown.

Chef’s Notes:

You may use either spicy or mild sausage links for this recipe. Ensure, however, that the sausage you use has sufficient fat to allow you to see it through the casings. In place of the wine, you may substitute 3 tablespoons water combined with 1 tablespoon white wine vinegar; nevertheless, the wine provides a much more complex flavor to the sauce overall.

If the sauce becomes too thick, add a little more water to thin it down. I like to use a thick, 12-inch spaghetti, but any spaghetti or pasta will do as long as it is cooked in plenty of salted water before serving.

Nutrition Facts

Per serving: 1336 calories; 58 grams of protein; 123.3 grams of carbs; 64.7 grams of fat; 119.2 milligrams of cholesterol; 3324.6 milligrams of sodium. Nutrition in its entirety

20-Minute Sausage Pasta Skillet

2 Sausage Pasta Skillet in Under 10 Minutes — Dinner with the family on a weekday couldn’t be easier than this sausage and spaghetti recipe, which comes together in a pan in minutes and has excellent taste. Fresh Italian sausage pieces are blended with a tomato garlic sauce, onion, red peppers, penne pasta, basil, and shaved parmesan cheese for a hearty and filling supper that is both healthful and comforting. You’ll enjoy every bite of this quick and simple pasta dish. Prepare this dish for supper!

Ingredients list for the Sausage Pasta Skillet

  • 1 packet Italian sausage (about 5 or 6 sausages)
  • Penne pasta, one red bell pepper, peeled and sliced
  • One tiny red onion, peeled and diced 4 cloves chopped garlic
  • 1 tablespoon olive oil To taste, add salt and freshly cracked pepper. 4 medium-sized ripe tomatoes, chopped half-cup (125mL) vegetable or chicken broth
  • 2 teaspoons smashed tomato
  • 1 teaspoon Italian seasoning
  • 2 teaspoons fennel seeds, pounded in a mortar and pestle
  • 1/2 teaspoon crushed chili pepper
  • 1 teaspoon Italian seasoning
  • 1 scallion, thinly sliced, as a garnish Garnish with finely chopped fresh basil

Photograph courtesy of Eatwell101.com Photograph courtesy of Eatwell101.com Photograph courtesy of Eatwell101.com Photograph courtesy of Eatwell101.com Photograph courtesy of Eatwell101.com

Directions

1.Prepare the sausage pasta skillet as follows: Pasta should be cooked al dente according to the package guidelines. Drain the water and set it aside. 2.Heat a little amount of oil in a large pan over medium heat until shimmering. Cook until the sausages are browned on both sides, about 5 minutes. You can add 1/4 cup (60mL) of water to prevent the vegetables from becoming black and sticking to the pan. Transfer the sausages to a chopping board when they are almost done cooking. 3.In the same skillet (draining the water but keeping the brown pieces), heat 1 tablespoon oil over medium heat and sauté onions with crushed fennel seeds, crushed chili pepper flakes, and Italian seasoning until translucent.

  • Once the bell pepper and diced tomatoes have been added, continue to cook until the veggies are crisp-tender.
  • Season with salt and pepper to your liking.
  • Cook for 5 to 10 minutes, or until the sausage is cooked through and the sauce has thickened somewhat, depending on your preference.
  • Garnish the sausage pasta skillet with basil, chopped scallion, and parmesan cheese.
  • Enjoy!

Tips for the sausage pasta skillet recipe

This 20-minute sausage pasta dish is quick, simple, and uses ingredients that are easy to come by. This dish is excellent for a weekday meal and tastes like like it came from a restaurant. Here are some pointers on how to create the finest sausage spaghetti you’ve ever had:

  • Make sure you don’t leave out the fennel seeds, as they contribute significantly to the taste of the meal. If you don’t have penne, you may use any pasta that retains the sauce well, such as farfalle or rotini. You may use a variety of sausages to change up the flavor: Alternatives such as chicken sausage or turkey kielbasa are excellent choices.
See also:  How To Make Pasta Bake

What other readers say about this sausage pasta recipe

“It’s quick and easy, plus it’s delicious!” I cooked this on a Monday evening since it was a fantastic midweek supper for me. I only had access to pig sausages and canned tomatoes, and I didn’t have fennel seeds or Parmesan cheese on hand.” – Sharon It was quite excellent, and we all enjoyed it. I want to make it on a regular basis going forward. In addition, I sprinkled shredded cheddar cheese on top and decorated with parsley. This is something I’m looking forward to doing again with various sausages.” – Brand-new “It was really simple and extremely effective.” Mamie is a narrator of the story.

This dish is simple, filling, and tasty.

One of the things I enjoyed about it was that you could change up the ingredients and it would still taste delicious!

“We had to make some adjustments due to the materials we had on hand.

It is quite simple to make and clean up. It’s certain to be a hit with the crowd. In addition, I recommend a pinch of cinnamon and nutmeg to the recipe. I used it to give the sauce and pasta a bit additional flavor; it turned out to be the ideal fall dinner.” – Mary et al.

How and for how long to store the sausage pasta

Keep the leftover sausage spaghetti in an airtight container in the refrigerator for up to 2 days after preparing it. You may reheat the meal in the microwave or in a pan, adding a few tablespoons of water to soften the sauce as necessary to prevent it from sticking.

More pasta recipes you might like

  • Cooking in 15 Minutes: Chicken Stir Fry Noodles
  • Tomato Spinach Sausage Pasta
  • Parmesan Spinach Mushroom Pasta Skillet
  • Tomato Spinach Shrimp Pasta
  • Cooking in 15 Minutes: 15-Minute Chicken Stir Fry Noodles

Photograph courtesy of Eatwell101.com Play it again if you want a delicious diversion. To uncover something wonderful, you must arrange these tiles correctly.

One-Skillet Italian Sausage Pasta

  • 3/4 pound Italian pork sausage
  • 1-1/4 cups water
  • 1 can (14.5 oz each) Hunt’s® Diced Tomatoes with Basil, Garlic, and Oregano, undrained
  • 3/4 pound Italian pork sausage
  • 3/4 pound Italian pork sausage 2 tablespoons dried penne pasta (uncooked)
  • 1/4 cup grated Parmesan cheese
  • 1 cup Hunt’s® Tomato Sauce

Nutrition Information

Information Regarding Dietary Supplements

% Daily Value
Calcium 89mg 9%
Carbohydrate 36g 12%
Cholesterol 34mg 11%
Total Fat 12g 18%
Iron 2mg 11%
Calories 319kcal 16%
Sodium 852mg 35%
Protein 15g 30%
Saturated Fat 4g 21%
Dietary Fiber 3g 12%
Vitamin C 9mg 16%
Vitamin A 469iu 9%

Directions

  • Using a large skillet, cook the ingredients over medium-high heat. Cook for 5 minutes, breaking up the sausage with a spoon to make it crumble. Drain the water and return it to the skillet.

Step two

  • In a large pan, add the water, undrained tomatoes, tomato sauce, and pasta, stirring constantly. Bring the water to a boil. Cook for 15 minutes, or until the pasta is cooked, covered with a lid and reduced heat.

Step three

  • Parmesan cheese should be sprinkled on top. If preferred, top with more Parmesan cheese before serving.

Tips

  • Serve the spaghetti dish with Alexia® Artisan Ciabatta Rolls, which should be cooked according to the package guidelines.

Preparation images

Pasta with Italian Sausage made in a single skillet

Sliced Sausages over Spaghetti with Tomato-Basil Sauce

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Directions

  • To prepare the pasta, bring a big pot of salted water to a boil, add the pasta, and cook until al dente. Drain the pasta, reserving approximately 1/2 cup of the cooking water. Advertisement
  • While the pasta is cooking, place the sausage in a big pan with 1/2 inch of water and sprinkle with EVOO and cook until the sausage is done. Bring to a boil, then reduce the heat to low and continue to cook until the vegetables are tender and the water has evaporated, 8 to 10 minutes. On a cutting board, transfer the sausage and cut it into thin slices on the diagonal. Remove the pan from the heat and add another drizzle of EVOO before returning it to the heat. Cook for 2 minutes, stirring the pan regularly, until the sausage pieces are cooked through. Meanwhile, heat a large skillet over medium heat while the sausages are cooking. Stir in 2 tablespoons extra-virgin olive oil, 2 revolutions of the pan, and the garlic for 1 minute. 2 minutes later, add the onion and stir well. Take the pan off the heat. Puree the tomatoes in a blender or food processor until smooth. Season with salt and pepper after adding to the garlic and onion mixture. Stir in the basil until it is wilted
  • Mix in the melted butter with the cooked pasta. Toss in the tomato sauce until well combined. If the pasta sauce is becoming too thick, a small amount of the conserved pasta boiling water may be added to soften things up a little. Using large bowls, arrange the spaghetti and top with the cheese and sausage pieces.

Italian Sausage Spaghetti

Preparation/Total Time: 30 minutes

Makes

5 servings (per person) Joyce Hostetler of Midway, Arkansas, created this quick spaghetti sauce with spicy chunks of leftover sausage and Italian spice that is packed with flavor. A serving of spaghetti is transformed into a filling second-day supper thanks to the thick combination. Recipe photo courtesy of Taste of Home for Italian Sausage Spaghetti.

Ingredients

  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 small tomato, chopped
  • 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
  • 5 cooked Italian sausage links, cut into 1/4-inch slices

Directions

  1. In a large skillet, heat the oil and sauté the onion and green pepper until they are soft. Cook for another minute after adding the garlic. Combine the sausage, tomatoes, tomato paste, water, sugar, and spices in a large mixing bowl. Bring the water to a boil. Reduce the heat to low, cover, and cook for 15 minutes. Toss with spaghetti to complete the meal.

Nutrition Facts

1 each has 364 calories, 23 grams of fat (8 grams of saturated fat), 65 milligrams of cholesterol, 1230 milligrams of sodium, 20 grams of carbohydrates (14 grams of sugars, 5 grams of fiber), and 19 grams of protein.

Spicy Italian Sausage Pasta

It is possible that this content contains affiliate links. For additional information, please go to myaffiliate disclosure. This spicy Italian sausage pasta dish is quick, simple, and requires only a few simple ingredients. This easy weekday supper has the flavor of a restaurant and is quick and easy to prepare. This recipe was first published on June 6, 2016, and has since been updated. I’ve made some changes to the recipe to make it even more tasty and simple to prepare. In addition, I’ve uploaded some additional photographs.

  • This spaghetti dish is perfect for all of you sausage and carbohydrate enthusiasts out there (like me, of course).
  • When I started pondering recipe ideas, I noticed that I already had something on the site that was close to what I was imagining.
  • From more than three years ago.
  • Recipes are often forgotten about, especially if the photographs are less than great.
  • Everything has been updated and enhanced!
  • When I say “creamy,” I don’t mean “toocreamy,” but rather “creamy enough.” First and foremost, it has a tomato flavor.
  • Despite the fact that I am not a major fan of spicy food, I truly loved this dish.
  • Using penne to accompany this spicy Italian sausage pasta dish is a great idea.
  • However, you are free to use whatever form you wish.

Pro tip: If you want to make this spaghetti more spicier, add some cayenne pepper. A pinch of cayenne pepper or a sprinkle of red pepper flakes can be used to spice things up. On the other hand, if you don’t want it to be hot, you may substitute mild Italian sausages instead.

Other pastas with sausage you may like:

  • Traditional Tuscan sausage pasta, Cajun sausage pasta, simple sausage and broccoli pasta, easy sausage rigatoni, and healthy chicken sausage pasta with roasted tomatoes are some of the recipes you’ll find on this page.

I hope you like this spicy Italian sausage pasta dish as much as I do! Questions? Please let me know in the comments section below.

Spicy Italian Sausage Pasta

  • This spicy Italian sausage spaghetti is quick, simple, and requires only a few ingredients. Essentially, it’s a weeknight supper that tastes like it came from a restaurant
  • Preparation time: 10 minutes Cooking Time: 20 minutes Time allotted: 30 minutes Introduction to the CoursePrinciples of the CoursePreliminary Course CuisineItalianServings4Calories598kcal
  • 8 ounces uncooked penne
  • 10.6 ounces crumbled Italian sausage (see note)
  • 3 cloves minced garlic
  • 10.6 ounces shot Italian sausage 1/2 cup chicken broth or white wine
  • 1/2 teaspoon flour
  • 1 (14 fluid ounce) can chopped tomatoes with liquids
  • 1/2 teaspoon salt 6 big basil leaves, cut or broken into small bits
  • 1/2 cup heavy whipping cream
  • Salt and pepper to taste Freshly grated parmesan cheese, according to personal preference
  • Prepare a big saucepan of salted water by bringing it to a boil. Cook the pasta until it is al dente according to the guidelines on the package. Remove the sausage meat from the casings and crumble it into a large pan over medium heat. Cook it for approximately 5 minutes, stirring regularly, over medium-high heat, until it is browned, stirring occasionally. Once the sausage has been browned, remove it from the pan and set it aside to cool. Remove all of the fat
  • To the skillet, add the garlic and then the chicken broth and mix well. Add the flour and mix well. Whisk it until the flour is completely dissolved, scraping up any browned pieces from the bottom of the pan as you do so. This combination should be cooked until it has greatly decreased in volume (this should just take a minute or two in total)
  • Combine the tomatoes, cream, and sausage meat in a large mixing bowl. Cook the sauce for a few more minutes, or until it has thickened to your desire, depending on your preference. Season with salt and pepper to taste as needed. In a large mixing bowl, toss together the drained pasta, the basil leaves, and salt and pepper to taste before serving. With freshly grated parmesan cheese on top, serve.
  • I used three sausages from a five-pack of Johnsonville hot Italian sausages to make this recipe. Anything in the 10.6 ounce range would work, and you may even use more sausage meat if you want to make it more substantial. If you like mild Italian sausages, you may substitute them. As a result, I don’t advocate using half-and-half or milk in place of the heavy cream since the acidity in the tomatoes would likely curdle it. If you don’t have any basil on hand, feel free to omit it
  • Nevertheless, I really enjoy the fresh taste it brings to the dish. In order to grate the parmesan, I used my handyMicroplane zester/grater. Unless otherwise stated, all nutritional information is supplied as a service only and should not be taken as a guarantee of any kind. Ingredients might vary, and SaltLavender makes no representations or warranties as to the correctness of this data.

Calories:598kcal Carbohydrates:49g Protein:20g Fat:36g 16 g of saturated fat Cholesterol:98mg Sodium:814mg Potassium:558mg Fiber:3g Sugar:4g Vitamin A (in IU): 580 Vitamin C (13 milligrams) Calcium:80mg Iron:3mg Italian sausage spaghetti with a kick of heat

Reader Interactions

You are currently browsing the archives for the category “Dinner.” Italian Sausage in a Creamy Sauce Pasta is a family favorite Italian pasta recipe that everyone enjoys! This quick and easy pasta dish is packed with flavorful sausage and topped with a wonderful, creamy parmesan sauce. It can be prepared in about 20 minutes! Due to the onset of back-to-school and the upcoming hectic nights, I’m finding myself seeking for fresh quick and simple meal inspiration. I really enjoy Italian sausage because it is so rich and wonderful that it allows me to whip together a quick and easy supper that is filled with flavor in no time.

Aside from that, everyone in my household enjoys a good creamy pasta meal on any given night of the week!

  • Start by cooking your penne pasta in a big pot of salted, boiling water according to the package guidelines
  • Then add your Italian sausage and simmer until done. As soon as you put the pasta in the boiling water, you’ll put some olive oil in a big skillet and heat it till hot. Then, throw in your Italian sausage, chopped onion, garlic, and red pepper flakes, and mix everything together thoroughly. It is possible to remove any remaining fat from the pan once the sausage has been cooked through, but this is not recommended. Once you have returned the beef mixture to the skillet, reduce the heat to a medium-low setting. Add the cream to the pan and bring it to a boil, then add the spinach in batches until the pan is full. The spinach will wilt in around 3-5 minutes, depending on how fast you cook. After that, drain the pasta. Toss in your grated parmesan (fresh is great!) and pasta, giving everything a thorough swirl to cover everything in the sauce.

Your feedback has been received, and it appears that you enjoy these quick 20-30 minute weeknight meals as much as we do! With great pleasure, I can tell that this Italian sausage spaghetti is one of my personal favorites! Those searching for more straightforward dishes might check out my Creamy Parmesan One Pot Chicken and Rice or my One Pot Homemade Hamburger Helper, both of which are featured here. Enjoy! ~Nichole

  • A pound of ground Italian sausage, a pound of penne pasta, 1 tablespoon olive oil, 12 yellow onions minced, 2 cloves garlic minced, 12 teaspoon red pepper flakes, 12 teaspoon salt, 2 cups heavy cream, 5 ounces baby spinach, 1 cup shredded Parmesan cheese, 1 teaspoon oregano, and 1 teaspoon oregano.
  • Cook the penne pasta according to package directions in a large pot of salted boiling water until al dente. Meanwhile, heat the olive oil in a large pan over medium-high heat while the pasta is cooking
  • Cook the Italian sausage, onion, garlic, red pepper flakes, and salt in a large skillet until the sausage is no longer pink
  • Remove from heat. If necessary, drain any extra fat from the skillet and then return the meat mixture to the skillet
  • Reduce the heat to a low setting and pour in the cream into the skillet. Bring the mixture to a boil and stir in the spinach. Cook for approximately 3 minutes, stirring constantly, until the spinach has wilted. Stir in the parmesan cheese until it has melted completely. In a large mixing bowl, combine the pasta and the sauce. Serve as soon as possible
See also:  How To Make Good Pasta

Calories:600kcal Nichole is the creator and CEO of The Salty Marshmallow, a gourmet marshmallow company. Her love of cooking and baking began more than a decade ago, and she now specializes in simple dishes that are packed with flavor and that the whole family will enjoy! More information on Nichole may be found here.

Reader Interactions

Using browned Italian sausage links with a caramelized surface helps you to reduce the amount of salt you need in your spaghetti sauce, while the sweet anise and fennel seeds in the sausage, as well as the spicy red pepper flakes, give the meal a powerful punch of flavor. Smaller-diameter Italian sausages can be served whole on top of a pile of spaghetti Bolognese, or they can be sliced into 1-inch chunks for use in puttanesca. Slow-cook the sauce or prepare it on the stovetop, then pour it over the spaghetti and Italian sausage and serve it immediately, or bake it beforehand, to make it more substantial.

Italian Sausage Medallions

  1. A 6-quart stockpot filled with 3 quarts chicken stock, one fifth good-quality sherry, three sprigs rosemary, and two bay leaves should come to a rolling boil over medium-high heat when you start cooking. Toss in 1 pound of uncooked spaghetti and bring the pot back to a rolling boil, cooking until the pasta is al dente. Place the second stockpot in the sink and the colander on top of it to catch any drips. Allow the pasta water to drain into a second stock pot and set aside for later. While you cook the Italian sausages, return the spaghetti to its original stock pot and set it aside, away from the heat, to cool. Remove the bay leaf and rosemary sprigs from the dish. Heat a 12-inch-diameter saute pan on medium-high for one minute, or until hot. Adding 2 tbsp. extra-virgin olive oil and heating for an additional minute before adding the Italian sausages to the pan will make the dish taste even better. Cook the sausages until they are well browned on all sides. On a serving dish, arrange a stack of paper towels. Remove the sausages from the saute pan and place them on a sheet of paper towels to drain. Any remaining sausage grease should be poured into the spaghetti and tossed a couple of times to ensure that it is equally distributed. Return the saute pan to the heat and stir in the onions until they are translucent. Before adding the bell peppers and garlic cloves, continue to stir the onions until they are transparent, about 5 minutes. Chop the Roma tomatoes and add them to the saute pan with the onions, peppers, and garlic. Cook until the tomatoes are soft. Stir in 1 cup of pasta water and cook, covered, for about 20 minutes, or until the tomatoes have thickened into a sauce. Add the sausages to the sauce after they have been sliced into 1/2-inch-thick medallions. Continue to stir until they are thoroughly covered with the sauce. Served with a garden salad comprised of Romaine lettuce, baby spinach and radicchio seasoned with red wine and canola oil, 1/2 cup of Italian sausage and sauce is a delicious way to end a busy day. Using a split loaf of French bread, smear it with melted butter and sprinkle it with garlic powder and black pepper, you may make garlic toast for breakfast.

Crumbled Italian Sausage Spaghetti Bake

  1. Prepare 1 pound of cooked spaghetti in the same manner as described in Section 1. Open the skins of uncooked Italian sausages by cutting them open with a sharp knife. Cook the sausage in 2 tbsp. extra-virgin olive oil until it is cooked on both sides, about 5 minutes. Remove any extra fat from the pan and add 1 cup of onions. Cook until the onions are transparent, about 5 minutes. Sauté the bell pepper and garlic cloves until the bell pepper is softened, about 5 minutes. Toss in the Roma tomatoes and 1 cup of pasta water, then cover and cook for 20 minutes, until the tomatoes are soft. Remove from heat. Cover the bottom of a glass casserole dish with spaghetti sauce made with Italian sausage and bake for 30 minutes. Create layers of spaghetti with alternating layers of cheese and sauce, saving the asiago for the top. Preheat oven to 325 degrees F and bake for 15 minutes, or until the cheese is melted. Serve the baked spaghetti with Italian sausage with a side of garden salad and garlic bread.

Slow-Cooked Italian Sausage Sauce

  1. Fill the slow-cooker two-thirds of the way with Roma tomatoes and diced bell peppers, and set it aside. Depending on your preference, you can brown the Italian sausages whole or peel them beforehand. Add the onions and cook until transparent, about 5 minutes. Pour the Italian sausage and onion mixture over the tomatoes and toss to combine. Cover and simmer on high for two to three hours, or until vegetables are tender. 15 minutes before the sauce is finished simmering, prepare 1 pound of cooked spaghetti in the same manner as in Steps 1 and 2 of Section 1. Drain the spaghetti and divide it among the plates, placing a 1-cup amount on each. Sauce it up with the slow-cooked Italian sausage spaghetti sauce and you’re good to go.
  • 3 quarts chicken stock
  • 1 fifth good-quality sherry
  • 3 sprigs rosemary
  • 2 bay leaves
  • 2 stockpots, 6-quart or bigger
  • 3 quarts chicken stock 1-pound uncooked spaghetti
  • A colander
  • A 12-inch-diameter saute pan
  • 2 tablespoons extra-virgin olive oil
  • 2-pound hot Italian sausage
  • Paper towels
  • A serving plate 2 lbs. Roma tomatoes, 1 lb. chopped Romaine lettuce, 1/2 lb. baby spinach, 1/2 lb. radicchio, 1/2 cup good-quality red wine, 1/4 cup canola oil, 1 loaf French bread, a bread knife, and a fork are all you need to make this dish. 2 ounces grated fontina
  • 4 ounces cubed mozzarella
  • 2 ounces grated Parmesan
  • 4 ounces grated Asiago
  • 9-by-12-inch glass casserole dish
  • 1 tablespoon garlic powder
  • 1 teaspoon black pepper.
  • Conserve the pasta water for soup or sauce base, or to use to cook your next batch of noodles. Always bake casseroles containing ground pig products, such as sausage, until the internal temperature of the casserole reaches 160 degrees F as tested using a meat thermometer.
  • Food that has been left out for more than two hours at temperatures below 90 degrees should be thrown away. When the temperature of the air is above 90 degrees, throw away the food after one hour.

Written by Jane Smith, who has offered educational help, assisted individuals with different disabilities, supervised up to nine workers and 86 independent contractors at the same time, rescued animals and created and repaired home objects during her three-year metalworking apprenticeship.

The book “Giving Him the Blues,” written by Smith, was released in 2008. Kent State University awarded Smith a Bachelor of Science in education degree in 1995, and he has been teaching since since.

Creamy Italian Sausage Pasta

Creamy Italian sausage pasta is quick and simple to prepare, and it is really wonderful. Cooked in a creamy tomato sauce, it’s created with spicy or mild Italian sausage (you choose!) and vegetables. You’re going to adore it! With a green salad dressed with ourlemon salad dressing and a side of no yeast bread, you can complete this Italian sausage pasta dish.

Italian sausage pasta

This simple supper meal is likely to become a favorite among your family members. The creamy tomato sauce is bursting with flavor, due to the addition of Italian sausages, a splash of white wine, and a little tomato paste that becomes sweet and caramelized as it cooks. And, despite the fact that it is a wonderful delight to consume, it is quite quick and simple to prepare. For supper, this creamy Italian sausage pasta may be prepared in about 25 minutes as you sit at the table (or stand at the cooktop).

How to make this Italian sausage pasta recipe

Recipe for very easy chicken noodle soup that is excellent for a midweek supper. How to create it is as follows:

  1. Begin by browning the Italian sausage, onion, and garlic in a skillet. Then, in a separate pan, add the tomato paste and white wine or stock
  2. Lastly, season the sauce with salt and pepper once you’ve added the canned tomatoes and cream cheese. With only a few additions of the cooked pasta and spinach, supper will be served.

The recipe card below contains the whole set of directions for this dish.

How to cook Italian sausage for pasta

To cook sausage, we prefer to take the casing (the wrapper) off the sausage and break it apart with a wooden spoon as the sausage cooks. When the pieces are cooked in this manner, you have complete control over how large or little they are. Large pieces of meat will result from a light breaking up; small bits will result from a heavy breaking up, giving the meat a texture more akin to ground beef. However, it is also wonderful chopped into bits before or after cooking, depending on your preference.

If you cook the sausage in its whole initially, you will be able to slice it into small slices afterwards.

Variations to try

We enjoy the recipe exactly as described, but it’s also interesting to experiment with other variations. Here are a few add-ins you might want to experiment with:

  • Basil
  • Olives
  • Capers
  • Sautéed bell peppers
  • Kale instead of spinach
  • Roasted red peppers

What to serve with Italian sausage pasta

This recipe may easily be served as a whole supper. For those who want to provide a side dish, a salad is an excellent alternative to consider. Here are a handful that we particularly like:

  • Asparagus Salad with Balsamic Glaze, Roasted Green Salad, Bacon Kale Caesar Salad, and a Simple Arugula Salad with Lemon Salad Dressing are all delicious options.

Alternatively, serve the Italian sausage spaghetti as a side dish to one of these main dishes.

  • Recipes include: Roasted Parmesan Crusted Chicken, Juicy Baked Chicken Thighs, 8 Minute Baked Salmon, Juiciest Baked Pork Tenderloin, Baked Fish with Lemon Garlic Butter, and many more.

Recipes using Italian sausage

  • Spaghetti with Italian Sausage
  • Sheet Pan Sausage and Veggies
  • Meaty Mushroom Sausage Chili
  • And more.

Try these popular pasta recipes

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Italian Sausage Pasta

  • Yield:4servings Preparation time: 5 minutes Cooking Time: 20 minutes Time allotted: 25 minutes Creamy Italian sausage pasta is quick and simple to prepare, and it is really wonderful. Cooked in a creamy tomato sauce, it’s created with spicy or mild Italian sausage (you choose!) and vegetables. If you enjoy this dish as much as we do, please let us know by giving it a 5-star rating in the comments section.
  • 1 cup penne or other short pasta (8 ounces) If necessary, gluten-free options are available. 2 – Italian sausages, casings removed (mild or spicy, depending on your preference)
  • 3 cloves garlic, finely chopped
  • 2 tablespoons tomato paste
  • 12 cup white wine or chicken stock
  • 14 ounces can crushed tomatoes
  • 4 ounces cream cheese, can be light
  • 1 teaspoon each salt and pepper, more to taste
  • 1 teaspoon each salt and pepper, more to taste baby spinach (about 3 ounces)
  • To be served with freshly grated parmesan
  • Pasta is cooked in a large pot of salted water according to the package directions in a large pot of water. Cooking water should be saved for 1 cup once the pot has been drained. 8 ounces penne
  • In a large frying pan, cook the sausage, onion, and garlic over medium-high heat until the sausage is browned. Cook for 6-7 minutes, crumbling the sausages with a spoon, until the sausages are cooked through. 2-1/2 Italian sausages, 1-1/2 small onions, 3-1/2 cloves garlic
  • Add the tomato paste to the pan and toss it into the sausages until everything is well combined. Continue to cook for another 2 to 3 minutes, then deglaze with wine or stock, scraping the bottom of the pan to release any tasty pieces that have adhered to the bottom of the pan. 2 tablespoons tomato paste, 12 cup white wine or chicken stock
  • Add the crushed tomatoes and cream cheese and boil the sauce, stirring occasionally, until the cream cheese has melted and the sauce has thickened. Season with salt and pepper to your liking. To make the sauce, combine the following ingredients: 14 ounce can crushed tomatoes, 4 ounces cream cheese, 12 teaspoon each salt and pepper
  • Add the cooked penne and spinach and toss well. If necessary, thin the sauce using a small amount of the cooking water that has been saved. 3 ounces baby spinach, shaved parmesan cheese,

Serving size: 1 serving equals 14 of the recipe. 568 calories, 57 grams of carbohydrates, 21 grams of protein, 29 grams of fat, 12 grams of saturated fat, 3 grams of polyunsaturated fat, 11 grams of monounsaturated fat, 75 milligrams of cholesterol, 1059 milligrams of sodium, 885 milligrams of potassium, 5 grams of fiber, 9 grams of sugar Vitamin A is 2727IU, Vitamin C is 21mg, Calcium is 119mg, and Iron is 4mg. If you enjoy this dish as much as we do, please leave a review or share it on Instagram with the hashtag #TheEndlessMeal and the name of the recipe.

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a little about the author

Kristen Stevens

Hello, my name is Kristen. Making food, photographing it, and (the best part) eating it are some of my favorite things to do in life.

Italian Sausage Pasta

A flavorful and simple family-friendly dinner that is quick and easy to prepare! This Italian Sausage Pasta is created with a hearty homemade sauce made with sausage, tomatoes, peppers, and onions, as well as fresh herbs and Parmesan cheese.

Mix in the spaghetti and you’ve got yourself an easy, hearty, and tasty supper ready in less than an hour. Don’t forget to include the garlic bread.

Italian Sausage Pasta Recipes

Italian sausage pasta dishes are always a success, whether they’re in soups or casseroles. Given that the two ingredients are a match made in heaven, it’s no wonder that this classic combo consistently receives excellent reviews – even from finicky small eaters. It is topped with Parmesan cheese and fresh herbs after the Italian sausage pasta sauce has been coated in your favorite pasta shapes. With a side salad and a piece of crusty bread, this is a quick and easy supper that can be prepared ahead of time or thrown together on a hectic evening.

See also:  How To Make Pasta Taste Better

How to Make Italian Sausage Pasta Sauce

This dish is quite similar to my quick Bolognese sauce, except that we’re using sausage instead of beef and a variety of vegetables instead of pasta. Peppers and onions combine so well with tomatoes, garlic, and Italian sausage to create a tasty and healthy sauce that cooks fast on the stovetop while being low in sodium. Make it even more delectable by adding a dash of heavy cream for a deeper taste and plenty of Parmesan cheese and fresh herbs for even more flavor. You may serve the sauce with rigatoni (as pictured below), or with any of your other favorite pasta forms – such as penne, bowties, rotini, or spaghetti – to complete the meal.

Ingredients

  • Finely sliced sweet bell pepper
  • Italian sausage
  • Garlic
  • Kosher salt and pepper
  • Crushed red pepper flakes
  • Red wine
  • Olive oil Tomatoes that have been crushed
  • Heavy cream or half-and-half
  • Tomato paste
  • Fresh parsley and basil
  • Parmesan cheese
  • Cooked pasta to use as a base for the sauce

Step 1: Make the Italian Sausage Pasta Sauce

In a large Dutch oven, bring a pot of tomato sauce and Italian sausage to a simmer.

Step 2: Boil Pasta

In the meantime, cook the pasta according to package directions in a large pot of salted boiling water until al dente.

Step 3: Add Pasta to Sauce

Add the spaghetti to the saucepan of sauce and mix everything together until everything is well-combined.

Step 4: Serve

Pour the pasta into individual serving dishes and top with plenty of more Parmesan cheese and fresh herbs. Serve immediately.

What to Serve with Italian Sausage Pasta​​​​​​​

It is recommended that you serve this spaghetti dish with one of the simple sides listed below:

  • Garlic bread, a loaf of crusty No-Knead Bread, and soft dinner rolls are all good options. Green salad with Balsamic Vinaigrette or Caesar Salad dressing on the side Roasted broccoli or asparagus
  • Italian Sugar Snap Peas made with only two ingredients
  • Sauteed Spinach with Garlic

Make Ahead

Make the sauce ahead of time, but don’t add the pasta until you’re ready to serve it. In an airtight container, store the sauce in the refrigerator for up to 3 days or in the freezer for up to 2 months. While you are boiling the pasta, reheat the sauce on the stovetop over low heat, then add the noodles to the pot and stir with the sauce. ​​​​​​​

Storage​​​​​​​

It is possible to keep leftover cooked pasta and sauce in the refrigerator for up to 3 days if you store it in an air tight container. If you freeze the sauce together with the spaghetti, the pasta will become mushy when thawed, thus I do not recommend doing so. reheat the pasta by placing it in a pot or skillet with a tight fitting lid and heating it on a low heat for just long enough to attain the required temperature Take care not to overcook the sauce or reheat it for an extended period of time, otherwise the pasta will become mushy.

Recipe Variations

  • Rigatoni is a good choice since the sausage can adhere to the large pasta forms, giving each mouthful a delicious experience! However, you may use any pasta you have on hand, such as penne or rotini, spaghetti or linguine, bowties or any other shape you like. Freshly grated Parmesan cheese is the finest for flavor and texture, but if you’re in a hurry, a can of powdered, pre-grated Parmesan cheese will suffice. Any sort of Italian sausage would suffice for this recipe. I normally use sweet Italian sausage because it is the preferred flavor of my children. Italian sausage that is hot or spicy is also tasty
  • Turkey Italian sausage is also delicious. Pasta with Italian sausage and spinach: This dish is a classic. Just before serving, stir in around 3 cups of fresh baby spinach leaves to the sauce. In a matter of seconds, the spinach will wilt and offer a wonderful splash of color to the meal. If you do not care for sweet bell peppers in your sauce, you can substitute extra onion.

Tips for the Best Italian Sausage Pasta

  • Cut the onions and peppers into very fine dice before assembling the dish. This manner, they contribute flavor to the sauce without drawing attention to themselves or making the sauce chunky. They will fit in seamlessly, and the children will have no idea they are there
  • Cook the pasta only until it is al dente (stiff to the bite) (tender, but with a firm bite). For a few minutes after it is added to the hot sauce, the pasta will continue to cook, so you don’t want it to become mushy and overcooked. Ensure that you are using a high-quality dry red wine that you would truly like drinking. Wines to consider are Pinot Noir, Merlot, Chianti, and Cabernet Sauvignon. If you’re cooking for a smaller group of people, you may reduce the amount of ingredients used by half. This dish yields a substantial amount of food.

More Pasta Recipes to Try

  • Spinach Pasta with Shrimp and Sausage
  • Crockpot Spaghetti Sauce
  • Baked Penne
  • Baked Ziti
  • Baked Penne with Shrimp and Sausage

Italian Sausage Pasta

A delicate penne pasta is combined with a rich and fragrant homemade sauce prepared with Italian sausage, herbs, and Parmesan cheese for a quick meal that the whole family will enjoy!

Course DinnerItalianKeywordItalian Sausage Pasta, Italian Sausage Pasta Sauce, Italian Sausage Pasta Sauce Preparation time: 10 minutes Preparation time: 45 minutes 55 minutes is the total time allotted. Calories: 613kcal/serving (for 8 persons).

  • 2 tablespoons olive oil
  • 12 cup finely chopped onion
  • 12 cup finely chopped sweet bell pepper
  • 1 pound Italian sausage, casings removed
  • 1 pound Italian sausage, casings removed 2 cloves of minced garlic
  • 2 cans (28 ounces each) crushed tomatoes
  • 12 cup heavy cream or half-and-half
  • 2 tablespoons tomato paste
  • 1 pound pasta (such as spaghetti, rigatoni, or rotini)
  • 14 cup chopped fresh parsley
  • 2 tablespoons minced fresh basil, plus extra for garnish
  • 12 cup freshly grated Parmesan cheese, plus extra for garnish
  • In a large Dutch oven, heat the olive oil over medium heat until shimmering. Saute the onions and bell peppers for about 5-7 minutes, or until the onions are translucent (or until tender). Cook for another 7-8 minutes, or until the sausage is browned on both sides. Combine the garlic, 2 teaspoons kosher salt, 12 teaspoon black pepper, and crushed red pepper in a large mixing bowl. Cook for 1 minute, stirring frequently
  • Add the wine and bring to a boil, scraping up any browned pieces from the bottom of the pan. Combine the crushed tomatoes, cream, and tomato paste in a large mixing bowl. Bring the mixture back to a boil, then decrease the heat to low and simmer for 20-25 minutes (until sauce thickens). Remove from heat and whisk in the parsley, basil, and Parmesan
  • In the meantime, cook the pasta in a large pot of salted boiling water until it is al dente according to package directions. Drain. Transfer the pasta to the sauce and toss well to blend the flavors. Allow the pasta to continue to simmer in the sauce for another minute or two so that it may soak up all of the wonderful flavor from the sauce. Garnish with more herbs or grated Parmesan cheese, if preferred, and serve in separate dishes.

Make the sauce ahead of time, but don’t add the pasta until the last minute. In an airtight container, store the sauce in the refrigerator for up to 3 days or in the freezer for up to 2 months. While you are boiling the pasta, reheat the sauce on the stovetop over low heat, then add the noodles to the pot and stir with the sauce. a serving equal to one-eighth of the recipe|Calories: 613kcal|Carbohydrates: 61g|Protein: 22g|Fat: 30g|Saturated Fat: 12g|Cholesterol: 68mg|Sodium: 819mg|Potassium: 950mg|Fiber: 6g|Sugar: 11g|Vitamin A: 974IU|Vitamin C: 31m

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This Italian sausage spaghetti is a quick and easy dinner for hectic nights in. To prepare this pasta meal, pantry staples are combined with fresh ingredients to create a delectable dinner that the whole family will appreciate. Even though the spaghetti sauce is created from canned pasta sauce, we give it a particular touch by using onions, loads of garlic, fire-roasted tomatoes, and savory Italian sausage. A substantial slice of this easy-to-make handmade garlic bread goes perfectly with our spaghetti.

  1. Pasta is a go-to for midweek dinners because it is so versatile.
  2. We must change things up in order to keep things interesting and prevent boredom from setting in.
  3. Here are some additional quick and easy pasta dishes to incorporate into your weekly meal plan.
  4. Because I am an Amazon Associate, I receive money when people make eligible purchases.

Ingredients

  • Ingredients: 1 tablespoon extra-virgin olive oil
  • 1 small onion, chopped
  • 3-5 garlic cloves, minced
  • 12 teaspoon Dried Oregano mild Italian sausage, with casings removed, or use bulk sausage
  • 1 pound mild Italian sausage Use your preferred brand and kind of pasta sauce for this recipe: 1 (24 ounce) Jar Pasta Sauce, meatless Tomatoes, diced, from a 14-ounce can (Fire Roasted)
  • Spaghetti cooked al dente according to package recommendations
  • 1 cup Beef Broth
  • 16 ounces Spaghetti Salt (around 1-2 teaspoons) for the pasta water Optional garnish: finely chopped parsley (optional).

Prep work

Preparation for this meal is rather straightforward, as is the cooking. Half of the components are pantry staples, so we’re only opening a few cans of soup for this one. The remainder is simply as simple as the first.

  • Cut the onions into little cubes, making them fine enough to almost dissolve in the sauce. Garlic should be minced. Open the cans of oregano and measure the oregano
  • If you’re using sausage links rather than bulk sausage, you’ll need to separate the sausage from the casings first. Make use of a sharp knife tip and run it down the length of the sausage. Removing the casing and tearing the sausage into little pieces are the next steps. As soon as the sausage is placed in the skillet, it will be significantly simpler to break it up

Make the pasta sauce

Over medium heat, heat the olive oil in a big, deep pan or pot until shimmering. Toss in the onions. Cook for around 3-4 minutes, or until the vegetables begin to soften and become transparent in appearance. Stir constantly to prevent them from burning. Cook for 1 minute, stirring regularly, after which add the garlic and oregano. Continue to cook by turning up the heat to medium-high and adding the sausage to the skillet next. With a wooden spoon or a spatula, stir the sausage, breaking up any big pieces that have formed.

Stir in the spaghetti sauce, chopped tomatoes, and beef broth until everything is thoroughly combined.

Cook the sausage spaghetti sauce for 30-35 minutes, stirring regularly, until the sausage is cooked through.

If the water begins to boil too quickly, reduce the heat by a little amount.

Don’t season the sauce with salt until it’s finished cooking. All of the ingredients, including the sausage, spaghetti sauce, tinned tomatoes, and beef broth, already contain salt. As a point of comparison, we did not add any additional salt to ours.

Cook the spaghetti

When the sauce is almost finished, begin cooking the spaghetti according to the package guidelines for al dente results. Before you add the pasta, season the water with 1-2 teaspoons of salt to taste. Drain the spaghetti well before serving it with the Italian sausage sauce and, if wanted, a sprinkle of chopped parsley over the top. You might also enjoy these quick and easy family dinners:

  • Recipes include: Chicken and Broccoli Casserole, Creamy Chicken and Rice Casserole, Lasagna Soup, Chicken and Egg Noodles, Meatballs with Gravy, and Lasagna Soup with Chicken and Egg Noodles. Soup with Sausage Tortellini

Italian Sausage Spaghetti

This Italian sausage spaghetti is a quick and easy dinner for hectic nights in. It comes together fast and incorporates cupboard staples with fresh ingredients to create a delectable supper that the entire family will love. Preparation time: 10 minutes Cooking Time: 45 minutes Time allotted: 55 minutes The Main Course is the first course in the sequence. Cuisine:American Easy pasta recipes, Italian sausage recipes, and spaghetti recipes are some of the most popular. 8 servings; 463 kcal per serving

  • 1tablespoonOlive Oil
  • 1small onionfinely diced
  • 3-5 garlic clovesminced
  • 12teaspoonDried Oregano
  • 1poundMild Italian Sausagecasings removed and torn into small pieces or use bulk sausage
  • 1tablespoonOlive Oil
  • 1teaspoonDried Oregano
  • 1poundMild Italian Sausagecasings removed and 24ounceJar Pasta Sauce (use your favorite brand and variety)
  • 24ounceJar Pasta Sauce (use your favorite brand and variety)
  • 14 ounces Fire Roasted Diced Tomatoes
  • 1 cup Beef Broth
  • 16 ounces Spaghetti cooked al dente according to package guidelines
  • 1 to 2 teaspoons of salt for the pasta water
  • Optionally, chopped parsley for garnishing
  • Over medium heat, heat the olive oil in a big, deep pan or pot until shimmering. Cook for roughly 3-4 minutes, turning regularly, until the onions are translucent. Cook for 1 minute, stirring regularly, after which add the garlic and oregano. Cook for 5 minutes, stirring and breaking up any large bits of sausage with a wooden spoon or a spatula, while increasing the heat to medium-high and stirring constantly
  • Stir in the spaghetti sauce, chopped tomatoes, and beef broth until everything is evenly distributed. Bring the sauce to a simmer over medium heat, then turn the heat down to medium-low and cover. Cook for 30-35 minutes, stirring regularly, until the sauce has thickened. Maintain a low heat in the sauce. if the water starts to boil too quickly, turn down the heat
  • Taste the tomato sauce and adjust the seasonings as required. As a point of comparison, we did not add any additional salt to ours. Cook the pasta according to the package recommendations for al dente when the sauce has almost finished cooking. Don’t forget to salt the water before you drop in the pasta. Spaghetti should be drained before serving. It should be served with Italian sausage sauce and garnished with parsley if preferred

The following are the nutritional values: 463kcal, 51 grams of carbohydrates, 18 grams of protein, 21 grams of fat, seven grams of saturated fat, 43 milligrams of cholesterol, 1052 milligrams of sodium, 592 milligrams of potassium, four grams of fiber, seven grams of sugar, 567 international units of vitamin A, nine milligrams of vitamin C, five milligrams of iron, five milligrams of calcium, and three milligrams of iron.

The nutritional information shown above was calculated by a machine and is simply a rough approximation.

This material is supplied solely as a convenience and for informative reasons.

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