The Ultimate Italian Sausage Spaghetti: A Flavor-Packed Family Favorite

Italian Sausage Spaghetti is a classic comfort food dish that’s both satisfying and easy to make. This recipe delivers a rich, flavorful sauce that perfectly complements the hearty Italian sausage and perfectly cooked spaghetti. Whether you’re looking for a quick weeknight meal or a crowd-pleasing dish for a gathering, this Italian Sausage Spaghetti recipe is sure to be a hit.

## Why This Recipe Works

This recipe stands out because it focuses on building deep flavor from simple ingredients. The combination of Italian sausage (both sweet and hot varieties), aromatics like garlic and onions, and high-quality canned tomatoes creates a complex and delicious sauce. A touch of red pepper flakes adds a subtle kick, while fresh herbs like basil and parsley brighten the overall flavor.

Furthermore, the cooking process is designed to maximize the flavor of each ingredient. Browning the sausage correctly, sweating the vegetables slowly, and simmering the sauce for a sufficient amount of time allows the flavors to meld and deepen.

## Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need to create this delicious Italian Sausage Spaghetti:

* **Italian Sausage:** The star of the show! I recommend using a combination of sweet and hot Italian sausage for a balanced flavor profile. About 1 pound total (0.5 lb sweet, 0.5 lb hot). Remove the sausage from its casings for easier browning.
* **Spaghetti:** A classic choice that pairs perfectly with the robust sauce. 1 pound of spaghetti. You can substitute other pasta shapes if you prefer (penne, rigatoni, or linguine also work well).
* **Olive Oil:** Extra virgin olive oil is used for sautéing and adding richness to the sauce. About 2-3 tablespoons.
* **Onion:** A yellow or white onion, finely chopped, provides a savory base for the sauce. 1 medium onion.
* **Garlic:** Essential for that characteristic Italian flavor. Mince about 3-4 cloves.
* **Canned Tomatoes:** Use high-quality canned crushed tomatoes, tomato sauce, and tomato paste for the best flavor. 28 oz crushed tomatoes, 15 oz tomato sauce, 6 oz tomato paste.
* **Red Pepper Flakes:** Adds a touch of heat. Adjust the amount to your preference. ¼ – ½ teaspoon.
* **Dried Oregano:** A classic Italian herb that complements the other flavors in the sauce. 1 teaspoon.
* **Fresh Basil:** Fresh basil, chopped, adds a bright, aromatic note to the finished dish. ¼ cup, chopped.
* **Fresh Parsley:** Another fresh herb that adds a touch of freshness. ¼ cup, chopped.
* **Parmesan Cheese:** Freshly grated Parmesan cheese for serving. Adds a salty, savory finish.
* **Salt and Black Pepper:** To taste, for seasoning.
* **Sugar (Optional):** A pinch of sugar can help balance the acidity of the tomatoes. ¼ teaspoon.
* **Dry Red Wine (Optional):** A splash of dry red wine can add depth and complexity to the sauce. ½ cup. Use a good quality wine that you would also drink.

## Step-by-Step Instructions

Follow these detailed instructions to create the perfect Italian Sausage Spaghetti:

**1. Prepare the Sausage:**

* Remove the Italian sausage from its casings. This allows the sausage to crumble and brown more evenly.
* In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
* Add the sausage to the pot and cook, breaking it up with a spoon, until browned on all sides. This will take about 8-10 minutes. Browning the sausage is crucial for developing flavor. Don’t overcrowd the pot; cook the sausage in batches if necessary to ensure proper browning.
* Once the sausage is browned, remove it from the pot with a slotted spoon and set aside. Leave the rendered fat in the pot – it will add flavor to the sauce.

**2. Sauté the Aromatics:**

* Add the remaining 1-2 tablespoons of olive oil to the pot. Reduce the heat to medium.
* Add the chopped onion and cook, stirring occasionally, until softened and translucent. This will take about 5-7 minutes. Don’t rush this step; allowing the onions to sweat gently will bring out their sweetness.
* Add the minced garlic and red pepper flakes (if using) and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.

**3. Build the Sauce:**

* If using, pour in the dry red wine and scrape up any browned bits from the bottom of the pot. This process, called deglazing, adds a lot of flavor to the sauce. Let the wine simmer for a few minutes until it has reduced slightly.
* Add the crushed tomatoes, tomato sauce, and tomato paste to the pot. Stir well to combine.
* Add the dried oregano, salt, and black pepper. If using, add the pinch of sugar.
* Return the browned sausage to the pot.

**4. Simmer the Sauce:**

* Bring the sauce to a simmer, then reduce the heat to low. Cover the pot and let the sauce simmer for at least 30 minutes, or up to 1-2 hours. The longer the sauce simmers, the more the flavors will meld and deepen. Stir occasionally to prevent sticking.
* Taste the sauce and adjust the seasoning as needed. Add more salt, pepper, or red pepper flakes to your liking.

**5. Cook the Spaghetti:**

* While the sauce is simmering, cook the spaghetti according to package directions. Be sure to salt the pasta water generously – this will season the pasta from the inside out.
* Cook the spaghetti until it is al dente, meaning it is firm to the bite. Overcooked pasta will become mushy in the sauce.
* Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water can be used to thin the sauce and help it cling to the pasta.
* Drain the spaghetti well.

**6. Combine and Serve:**

* Add the drained spaghetti to the pot with the sauce. Toss well to coat the pasta evenly.
* If the sauce is too thick, add a little of the reserved pasta water to thin it out. Continue to toss until the pasta is well coated and the sauce is the desired consistency.
* Stir in half of the chopped fresh basil and parsley.
* Serve the Italian Sausage Spaghetti immediately. Garnish with the remaining fresh basil and parsley and plenty of freshly grated Parmesan cheese.

## Tips for Success

* **Use High-Quality Ingredients:** The better the ingredients, the better the final dish will taste. Opt for high-quality Italian sausage, canned tomatoes, and olive oil.
* **Brown the Sausage Properly:** Browning the sausage is crucial for developing flavor. Don’t overcrowd the pot and ensure the sausage is browned on all sides.
* **Don’t Rush the Sautéing Process:** Allow the onions to sweat gently until they are softened and translucent. This will bring out their sweetness and create a flavorful base for the sauce.
* **Simmer the Sauce for a Sufficient Amount of Time:** The longer the sauce simmers, the more the flavors will meld and deepen. Aim for at least 30 minutes, or up to 1-2 hours.
* **Reserve Pasta Water:** The starchy pasta water can be used to thin the sauce and help it cling to the pasta.
* **Taste and Adjust Seasoning:** Taste the sauce throughout the cooking process and adjust the seasoning as needed. Don’t be afraid to add more salt, pepper, or red pepper flakes to your liking.
* **Fresh Herbs are Key:** Fresh basil and parsley add a bright, aromatic note to the finished dish. Don’t skip them!
* **Grate Your Own Parmesan:** Freshly grated Parmesan cheese has a much better flavor and texture than pre-grated cheese.

## Variations and Substitutions

* **Meat:** You can substitute ground beef, ground turkey, or even Italian chicken sausage for the Italian pork sausage. Adjust cooking times accordingly.
* **Pasta:** Feel free to use any pasta shape you prefer. Penne, rigatoni, linguine, and fettuccine all work well.
* **Vegetables:** Add other vegetables to the sauce, such as bell peppers, mushrooms, or zucchini. Sauté them along with the onions and garlic.
* **Spice Level:** Adjust the amount of red pepper flakes to control the heat level. You can also use a pinch of cayenne pepper for extra heat.
* **Creamy Sauce:** For a creamier sauce, stir in a splash of heavy cream or half-and-half at the end of cooking.
* **Vegetarian Option:** Omit the sausage and add more vegetables for a vegetarian version. You can also use a vegetarian sausage substitute.
* **Wine Substitution:** If you don’t have red wine, you can use chicken broth or beef broth instead.

## Serving Suggestions

Italian Sausage Spaghetti is a complete meal on its own, but you can also serve it with the following side dishes:

* **Garlic Bread:** A classic accompaniment to pasta dishes.
* **Salad:** A simple green salad with a vinaigrette dressing.
* **Roasted Vegetables:** Roasted broccoli, Brussels sprouts, or asparagus.
* **Caprese Salad:** Fresh mozzarella, tomatoes, and basil with a balsamic glaze.

## Make-Ahead and Storage Instructions

* **Make-Ahead:** The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before adding the cooked spaghetti.
* **Storage:** Leftover Italian Sausage Spaghetti can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
* **Freezing:** The sauce can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

## Italian Sausage Spaghetti Recipe

**Yields:** 6-8 servings
**Prep time:** 20 minutes
**Cook time:** 1 hour

**Ingredients:**

* 1 pound Italian sausage (½ pound sweet, ½ pound hot), casings removed
* 1 pound spaghetti
* 2-3 tablespoons olive oil
* 1 medium yellow or white onion, finely chopped
* 3-4 cloves garlic, minced
* 28 ounces crushed tomatoes
* 15 ounces tomato sauce
* 6 ounces tomato paste
* ¼ – ½ teaspoon red pepper flakes (optional)
* 1 teaspoon dried oregano
* ¼ cup chopped fresh basil
* ¼ cup chopped fresh parsley
* Freshly grated Parmesan cheese, for serving
* Salt and black pepper, to taste
* ¼ teaspoon sugar (optional)
* ½ cup dry red wine (optional)

**Instructions:**

1. Remove the Italian sausage from its casings.
2. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned on all sides. Remove the sausage with a slotted spoon and set aside.
3. Add the remaining olive oil to the pot. Reduce the heat to medium. Add the onion and cook until softened, about 5-7 minutes. Add the garlic and red pepper flakes (if using) and cook until fragrant, about 1 minute.
4. If using, pour in the red wine and scrape up any browned bits from the bottom of the pot. Let simmer for a few minutes.
5. Add the crushed tomatoes, tomato sauce, tomato paste, oregano, salt, pepper, and sugar (if using). Stir well to combine.
6. Return the browned sausage to the pot.
7. Bring the sauce to a simmer, then reduce the heat to low. Cover and simmer for at least 30 minutes, or up to 1-2 hours, stirring occasionally.
8. While the sauce is simmering, cook the spaghetti according to package directions. Reserve about 1 cup of pasta water before draining.
9. Drain the spaghetti well.
10. Add the drained spaghetti to the pot with the sauce. Toss well to coat. Add pasta water as needed to thin the sauce.
11. Stir in half of the fresh basil and parsley.
12. Serve immediately, garnished with the remaining fresh basil and parsley and plenty of Parmesan cheese.

Enjoy this delicious and hearty Italian Sausage Spaghetti! It’s a guaranteed crowd-pleaser.