Description
This One Pot Italian Sausage Spaghetti is a comforting, hearty pasta dish made by cooking flavorful Italian sausage, tomato sauce, garlic, and spices all in a single pot. The spaghetti is cooked directly in the savory sauce and beef broth, simplifying cleanup without sacrificing any flavor. Topped with melted mozzarella and optionally garnished with parmesan cheese and fresh herbs, this recipe is perfect for a satisfying weeknight dinner.
Ingredients
Scale
Sausage and Sauce
- 16 ounces Italian sausage (see note)
- 2 tablespoons tomato paste
- 3–4 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon sugar
- 1/2 teaspoon dried oregano
- 1 pinch crushed red pepper flakes (optional)
- 3 cups beef broth
- 1 (15 ounce) can crushed tomatoes
Pasta and Cheese
- 8 ounces uncooked spaghetti
- 1 cup shredded mozzarella
- Salt and pepper to taste
For Serving (Optional)
- Freshly grated parmesan cheese
- Fresh chopped parsley and/or basil
Instructions
- Cook the Italian sausage: Add the Italian sausage meat to a soup pot or Dutch oven over medium-high heat. Cook until browned, about 8-10 minutes, breaking up the meat with a spoon as it cooks. Drain any excess fat.
- Add tomato paste and garlic: Stir in the tomato paste and minced garlic. Cook together for 1 minute until fragrant.
- Season the sauce: Add onion powder, sugar, dried oregano, and crushed red pepper flakes if using. Stir to combine all the flavors.
- Add liquids and bring to boil: Pour in the beef broth and crushed tomatoes. Increase the heat to high and bring the mixture to a boil.
- Cook the spaghetti: Once boiling, add the uncooked spaghetti. Cook uncovered for about 12 minutes, stirring occasionally to prevent sticking. Adjust the heat down to medium or medium-low to maintain a steady simmer without a rapid boil. Monitor the liquid level, adding a splash more broth if necessary to prevent drying out.
- Finish with cheese: Once the pasta is cooked and most of the liquid absorbed, turn off the heat but leave the pot on the burner. Sprinkle shredded mozzarella evenly over the top. Cover with a lid and let sit for 5 minutes until the cheese melts and the sauce thickens slightly.
- Toss and season: Gently toss the pasta to incorporate the melted mozzarella. Season with salt and pepper to taste.
- Serve: Plate the pasta and if desired, garnish with freshly grated parmesan cheese and chopped fresh parsley or basil for added flavor and freshness.
Notes
- Cooking times can vary depending on your stove and pot. Adjust heat as needed to keep a steady simmer and add extra beef broth if the liquid reduces too quickly before the pasta is done.
- For the Italian sausage, any variety amounting to approximately 16 ounces (1 pound) works. You can use ground sausage meat or remove sausage meat from casings if using whole sausages.
- 8 ounces of spaghetti is half of a standard American package, so you can adjust quantity as needed.
