Ground Sausage Spaghetti: My Quick Weeknight Comfort

Ingredients for Ground Sausage Spaghetti

Main Ingredients

• Ground Italian Sausage: This is the star of the show, hon! I usually go for mild, but spicy works if you like a kick. Don’t skimp on flavor here, it really makes the sauce sing.
• Spaghetti: Any long pasta works, but spaghetti just feels right. I always buy a good quality brand, you can seriously taste the difference.
• Crushed Tomatoes (28 oz can): My secret weapon for a rich, deep sauce. I’ve tried diced, but crushed gives that smoother, more cohesive texture I’m after.
• Chicken Broth: Just a splash helps thin the sauce and adds another layer of savory goodness. I once used water and it worked, kinda, but broth is way better.

Flavor Boosters

• Yellow Onion: The foundation of so much flavor! Don’t rush sautéing it, that sweet, translucent stage is key. I’m a bit heavy-handed with onion, to be real.
• Garlic (4-5 cloves): Because is there ever too much garlic? I swear by fresh, the jarred stuff just doesn’t have the same punch.
• Dried Oregano & Basil: Classic Italian herbs. I’ve tried fresh, and it’s lovely, but for a quick weeknight, dried is perfectly fine and always in my cupboard.
• Red Pepper Flakes: Just a pinch for a little warmth, not necessarily heat. It really wakes up the sauce, honestly.

Finishing Touches

• Parmesan Cheese: Freshly grated, always! It melts into the sauce beautifully and adds that salty, umami finish. I’ve been known to sprinkle extra on my own plate.
• Fresh Parsley: A pop of green and freshness at the end. It brightens everything up and makes it look pretty, too!

Instructions for Ground Sausage Spaghetti

Brown the Ground Sausage:

First things first, get your biggest skillet heating over medium-high. Drizzle in a tiny bit of olive oil, then toss in that ground Italian sausage. Break it up with a spoon, you want nice crumbles, not big chunks. Let it brown, really get some color on it, which brings out so much flavor. This usually takes about 5-7 minutes. Once it’s cooked through, drain off any excess fat I usually just tilt the pan and scoop it out with a spoon, no fancy draining contraptions needed! Set the sausage aside for a moment.

Sauté Aromatics:

In that same skillet, with just a little of the sausage drippings left behind (or a fresh drizzle of oil if it’s too dry), add your chopped yellow onion. Let it soften for about 3-4 minutes, stirring occasionally. You want it translucent and sweet, not browned. Then, toss in your minced garlic and red pepper flakes. Stir constantly for about 30 seconds until you can really smell that amazing garlicky aroma. Don’t let it burn, that’s a mistake I’ve made before, and burnt garlic is just… sad.

Simmer the Hearty Sauce:

Now for the good stuff! Pour in your can of crushed tomatoes, then add the chicken broth, dried oregano, and dried basil. Give it a good stir to combine everything. Bring it to a gentle simmer, then reduce the heat to low, cover the skillet, and let it do its thing for at least 15-20 minutes. This is where all those flavors really meld and deepen. I love how the kitchen starts to smell absolutely incredible during this step, honestly. Stir it occasionally to prevent sticking.

Cook the Spaghetti:

While your sauce is simmering away, get a large pot of salted water boiling for your spaghetti. And I mean salted water it should taste like the ocean, really. Once it’s at a rolling boil, add your spaghetti and cook according to package directions until al dente. That’s a fancy way of saying “to the tooth,” meaning it’s tender but still has a slight bite. Drain it well, but don’t rinse it! We want that starchy goodness to help the sauce cling.

Combine and Finish:

Add your cooked ground sausage back into the simmering tomato sauce. Give it another good stir, making sure the sausage is fully incorporated and warmed through. Now, here’s my favorite part: add the drained spaghetti directly into the skillet with the sauce. Toss everything together until every strand is coated in that rich, savory goodness. If it feels a little too thick, a splash of that reserved pasta water can loosen it up. I always sneak a little taste test right here, just to be sure!

Serve Your Delicious Meal:

Dish out generous portions of your perfectly coated pasta onto plates. Sprinkle generously with freshly grated Parmesan cheese and a scattering of fresh parsley. The colors, the smells, the pure comfort of it all! Serve it up immediately, maybe with a side of crusty bread to sop up any extra sauce. It’s truly a simple meal that feels like a special one every time. Enjoy, hon!

Ground Sausage Spaghetti Storage Tips

This Ground Sausage Spaghetti is a fantastic candidate for leftovers, which is a huge win in my book! Once it’s completely cooled, transfer it to an airtight container. It’ll keep beautifully in the fridge for up to 3-4 days. When reheating, I usually pop a portion in the microwave, but be warned: sometimes the sauce can separate a little if it’s nuked too aggressively. My personal tip? Reheat gently on the stovetop over low heat, adding a tiny splash of water or broth to bring the sauce back to life. It tastes almost better the next day, honestly, as the flavors have even more time to mingle and get cozy. Freezing? Yep, you can totally do that! Just portion it out into freezer-safe containers, and it’ll last for a good 2-3 months. Thaw it in the fridge overnight before reheating.

Ground Sausage Spaghetti Ingredient Substitutions

Oh, the joy of playing around with ingredients! For the ground sausage, if you’re not feeling Italian, ground beef or even ground turkey works, though you might need to boost the seasoning a bit I tried ground turkey once and it was a little bland, kinda, until I added extra fennel seeds and red pepper flakes. Vegetarian? Crumbled plant-based sausage is a great swap! As for the pasta, pretty much any shape will do, penne, rigatoni, or even rotini are fantastic. I’ve used gluten-free spaghetti before, and it worked like a charm. Don’t have crushed tomatoes? Diced tomatoes, blended smooth, can work in a pinch. Just remember, it might alter the texture slightly. Feel free to throw in extra veggies too, a handful of spinach wilted in at the end or some diced bell peppers sautéed with the onion are always welcome additions in my kitchen.

Serving Your Ground Sausage Spaghetti

This dish is a meal in itself, but I love making it a whole experience! For sides, a simple green salad with a zesty vinaigrette cuts through the richness beautifully. And honestly, a crusty loaf of garlic bread is non-negotiable for me perfect for mopping up every last drop of that incredible sauce. When it comes to drinks, a medium-bodied red wine, like a Chianti or a Merlot, pairs wonderfully. Or, if it’s a casual weeknight, a sparkling water with lemon is just fine! Dessert? Keep it light, maybe some fresh berries or a scoop of vanilla bean ice cream. This dish and a good rom-com on the couch? Yes, please. It’s the kind of meal that just makes you want to slow down and savor it.

Cultural Backstory of Ground Sausage Spaghetti

While the concept of pasta with meat sauce is deeply rooted in Italian cuisine, dishes like this really found their stride and unique identity in Italian-American kitchens. It’s a wonderful example of how traditions evolve. My own connection to it isn’t through a long family lineage of specific recipes, but rather through the spirit of home cooking using what you have, making it stretch, and making it taste incredible. It reminds me of those Sunday suppers, even if ours weren’t strictly Italian, where everyone gathered around a big bowl of something delicious. It’s about comfort, community, and the simple joy of a hearty meal made with love, a testament to how food connects us across cultures and generations.

Frequently Asked Questions

→ Can I use spicy ground sausage for this Ground Sausage Spaghetti?

Oh, absolutely! If you love a little heat, go for it! I usually stick with mild for a broader appeal, but I’ve definitely made it with spicy sausage when I’m craving that extra kick. It really wakes up the dish!

→ What if I don’t have chicken broth for this recipe?

You can totally use vegetable broth, or honestly, just water if you’re in a pinch! I’ve done it before, and while broth adds a bit more depth, water will still work. Just make sure to taste and adjust your seasonings!

→ Why does my sauce sometimes seem too thin?

That happens sometimes! It could be a few things maybe the tomatoes were a bit watery, or it didn’t simmer long enough. My trick? Let it simmer a little longer uncovered, or add a tiny bit of tomato paste to thicken it up. Don’t stress, it’s an easy fix!

→ How long does this dish last in the fridge?

It’s a fantastic leftover! I usually keep mine in an airtight container for 3-4 days in the fridge. Sometimes I even think it tastes better the next day, as all those flavors have more time to mingle. Just reheat gently!

→ Can I add other vegetables to this dish?

Please do! I often throw in diced bell peppers with the onion, or a handful of fresh spinach right at the end to wilt. Mushrooms would be lovely too. It’s your kitchen, experiment away! That’s how some of the best recipes happen.