Description
Ground Sausage Spaghetti brings savory flavors and easy comfort to your table. A hearty, flavorful pasta dish perfect for busy weeknights.
Ingredients
Scale
- Main Ingredients:
- 1 lb (450g) ground Italian sausage (mild or spicy)
- 12 oz (340g) spaghetti
- 1 (28 oz / 794g) can crushed tomatoes
- 1/2 cup (120ml) chicken broth
- Flavor Boosters:
- 1 tbsp olive oil
- 1 medium yellow onion, chopped
- 4–5 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/4 tsp red pepper flakes (or more, to taste)
- Finishing Touches:
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 2 tbsp fresh parsley, chopped
- Optional Extras:
- Splash of reserved pasta water
- 1 tbsp unsalted butter (stirred in at the end)
Instructions
- 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!