This Spaghetti with Sausage recipe is made with a homemade tomato marinara sauce flavored with zesty herbs like basil and oregano. Grab your favorite Italian or andouille sausage for this one-pot weeknight meal.
This post contains affiliate links. Please read my full disclosure here.
Nothing beats a big pot of spaghetti waiting for you on the stove! Especially since it reheats so well the next day. Day-after-spaghetti is always better than when you first make it because the sauce and all of those flavors have more time to marinate and sink in.
Table of Contents
What Type of Pasta to Use
I’m using spaghetti pasta. You can use whatever type of pasta you like including whole wheat (cook in accordance with the instructions on the package) or low carb spiralized vegetables.
Do You Break the Spaghetti in Half
People often break their spaghetti in half so that it will fit in the pot they are using to cook the pasta. I find I don’t need to do this and it’s frowned upon, especially in Italian culture. Some even consider it bad luck. The pasta is meant to be eaten by twirling it around your fork. It’s hard to do that if you have smaller pieces.
It won’t harm the pasta if you do! So if you must, feel free!
Use a pot that is large enough to fill 5-7 quarts of water. Once you add the spaghetti to boiling water it will wilt down quickly and fit the pot.
Add Salt to the Water When Cooking the Pasta
You should always salt your water when cooking pasta. The salt won’t sink into the flavor of the pasta because it doesn’t absorb most of it. The salt will keep the pasta from being sticky and slimy. I usually add a teaspoon.
What Type of Meat to Use
Any ground meat such as ground beef, turkey, or chicken will work well. Use whatever you prefer.
What Type of Sausage to Use
You will need sausage links for the recipe. Any sausage will work, I prefer Italian sausage or smoked Cajun andouille sausage, those are the best. You can use ground sausage if you wish and you can even substitute it for ground beef.
What Type of Pot to Use
I’m a huge fan of making this a one-pot recipe. I go for this 7-quart Dutch oven. It’s large enough to cook the pasta in and it can withhold higher heat for sauteeing the vegetables and chicken. If you want to make this using one pot, grab one that’s large enough and retains heat well.
If you use a smaller pot, the pasta has less water to cook in. This results in a higher amount of starch in the pot, which will cause your pasta will to come out sticky after you drain the water. To be safe, always go for a big pot, even if you’re only cooking a small amount of pasta. You can read about more Common Mistakes When Cooking Pasta here.
How to Make Spaghetti and Sausage
- Cook the spaghetti in accordance with the instructions on the package.
- Place a large pot or Dutch oven on medium-high heat. Add the ground beef. Break down the beef with a meat chopper. Add in the sausage pieces and season the meat.
- Cook until fully cooked through. Add in onions, green peppers, red peppers, and garlic. Saute.
- Add in crushed tomatoes, Italian seasoning, bay leaf, oregano, basil, salt, pepper, and wine. Stir.
- Fold in the cooked spaghetti and stir.
- Simmer.
Homemade Marinara vs Store Bought Sauce
You can use any of your favorite store-bought marinara sauce for this recipe. I like to make my own because it's really simple to do. Here are the key ingredients:
- Crushed Tomatoes
- Dry White Wine (I use Pinto Grigio)
- Basil
- Oregano
- Bay Leaf
- Italian Seasoning
- Onions
- Garlic
Additional Toppings and Substitution Ideas
- Crumbled Bacon
- Shrimp
- Fresh Grated Parmesan
- Crushed Red Pepper
- Cajun Seasoning
- Mushrooms
- Spinach
- Broccoli
- Black Olives
How to Store and Reheat
Leftovers can be stored in the fridge tightly sealed for 3-4 days. I reheat in the microwave. It will maintain its consistency and flavor if eaten within 3-4 days. It often tastes even better the next day because the flavors have gotten a chance to really sink in.
Freezer Tips
You can freeze the dish tightly covered and sealed up to 2 months. With pasta, the faster you eat it after freezing, the better the texture and consistency.
Pair With These Recipes
Air Fryer Garlic Bread
Green Bean Salad
Roasted Brussels Sprouts with Garlic
Broccoli Salad
More Pasta Recipes
Chicken Spaghetti
Spaghetti Salad
Bacon Ranch Pasta Salad
Seafood Stuffed Shells
Cajun Shrimp Pasta
Southern Soul Food Baked Mac and Cheese
Seafood Mac and Cheese
Lobster Mac and Cheese
Ground Beef Pasta with Alfredo
Homestyle Chicken Noodle Soup
Creamy Lemon Chicken Pasta
Cheesy Taco Pasta
Spaghetti with Sausage
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 10 oz spaghetti pasta
- 6 oz sausage Sliced into 1 inch rounds. I like to use Italian sausage or Cajun andouille sausage.
- 1 pound ground beef, turkey, or chicken
- 1 teaspoon Italian Seasoning
- salt and pepper to taste
- ½ cup chopped onion
- ½ cup chopped green peppers
- ½ cup chopped red peppers
- 4 garlic cloves Minced
Homemade Marinara Sauce (Feel free to use jarred, store-bought sauce if you wish).
- 28 oz canned crushed tomatoes
- 1 teaspoon ground oregano
- 3 fresh basil leaves, (chiffonade, sliced into strips) ½ - 1 teaspoon if using dried. Adjust to taste.
- ⅓ cup dry white wine I use Pinot Grigio
- ½ teaspoon Italian Seasoning
- salt and pepper to taste
- 1 bay leaf
Instructions
- Cook the spaghetti in accordance with the instructions on the package. Prep your vegetables while the spaghetti cooks.
- Place a large pot or Dutch oven on medium-high heat (I use the same one I used to cook the pasta). Add the ground beef. Break down the beef with a meat chopper. Add in the sausage pieces and season the meat with 1 teaspoon of Italian Seasoning, salt, and pepper to taste.
- Cook for 5-6 minutes until fully cooked through. Add in the onions, green peppers, red peppers, and garlic. Saute until the onions and garlic are fragrant. Drain any excess fat from the beef and sausage if necessary.
- Add in the crushed tomatoes, ½ teaspoon Italian seasoning, bay leaf, oregano, basil, salt, pepper, and wine. Stir. Taste repeatedly and adjust spices as necessary to suit your taste. The taste of the sauce is key to the overall taste of the dish.
- Fold in the cooked spaghetti and stir.
- Adjust the heat to medium-low and place the lid on the pot. Simmer and cook for 20 minutes.
- Open and remove the bay leaf before serving. If the spaghetti is too thick you can thin it out by adding water or broth.
Notes
- Feel free to omit the wine if it isn't your thing.
- I'm a huge fan of making this a one-pot recipe. I go for a 7-quart Dutch oven. It's large enough to cook the pasta in and it can withhold higher heat for sauteeing the vegetables and beef. If you want to make this using one pot, grab one that's large enough and retains heat well.
- As always, feel free to use a store-bought sauce if that's your preference and you want to save some time.
- You can use whatever type of pasta you like including whole wheat (cook in accordance with the instructions on the package) or low carb spiralized vegetables.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Felicia says
Spaghetti with sausage, say less! I live for easy one pot meals. I made this with ground beef and hot Italian sausage. It was so easy and delicious! Best part is I had everything on hand.
The sauce by itself is so easy and versatile. I definitely need to make my own marinara more often.
What I really live about this recipe, and all of Brandi’s pasta recipes, is that the sauce to pasta ratio is perfect. It’s not too dry and it’s not swimming in sauce. Be sure to measure your pasta out!
I can’t wait to have my leftovers of this!
staysnatched says
Hot Italian sausage sounds bomb!
Jill says
Spaghetti is my husbands favorite food. So, I asked him what he thought of this meal. He said it was amazing! The sauce is so good and the perfect consistency. We are both excited for our leftovers.
staysnatched says
Yay! I'm glad you both enjoyed it!
Nek C says
I haven’t had spaghetti with sausage in a while. This recipe reminded me of what I missed, but the best part, was the homemade sauce. Another hit!!!
staysnatched says
I’m glad to hear it was a hit!
Cassandra P says
My grandparents make the best homemade spaghetti so I normally don’t try any other recipes but I told myself, “It’s a Brandi recipe. You know it’s going to be damn good.” It did not disappoint. Delicious
staysnatched says
I’m glad you enjoyed it!
Naima says
Another tasty recipe. I added in some pepper flakes because I love spicy spaghetti…..chef’s kiss! This was easy, quick, and delicious. One pot recipes are truly my favorite. Amazing!!! Once again…..my picky child is tearing up these recipes.
staysnatched says
Haha! I love that!
Monica O says
Loved this! I wanted to switch up from my normal meat sauce, and this had great flavor. I served mine with chickpea pasta to increase the protein content, and it was awesome! Keeping this one on hand for sure!
staysnatched says
Love that idea!