Spaghetti with Sausage
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.
Servings 5 servings
Calories 543kcal
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
- 1/2 cup chopped onion
- 1/2 cup chopped green peppers
- 1/2 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) 1/2 - 1 teaspoon if using dried. Adjust to taste.
- 1/3 cup dry white wine I use Pinot Grigio
- 1/2 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, 1/2 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
Serving: 1serving | Calories: 543kcal | Carbohydrates: 51g | Protein: 33g | Fat: 20g