Veggie-Loaded Sausage Spaghetti: A Flavorful and Healthy Twist on a Classic

Spaghetti with sausage and tomato sauce is a beloved comfort food for many, but it can sometimes lack the nutritional punch of fresh vegetables. This recipe addresses that by packing in a generous amount of colorful and flavorful veggies, making it a healthier and more satisfying meal without sacrificing any of the deliciousness. Get ready to transform your ordinary spaghetti night into a vibrant and nourishing experience!

Why This Recipe Works

This Veggie-Loaded Sausage Spaghetti is a winner for several reasons:

* **Nutrient-Rich:** It’s brimming with vitamins, minerals, and fiber from the abundance of vegetables.
* **Flavorful:** The combination of Italian sausage, aromatic herbs, and a medley of vegetables creates a complex and delicious flavor profile.
* **Customizable:** You can easily adapt the vegetables to your preferences and what’s in season.
* **Kid-Friendly:** Even picky eaters will enjoy this dish, especially when the vegetables are finely chopped or pureed into the sauce.
* **Budget-Friendly:** It’s a great way to stretch your grocery budget by adding inexpensive vegetables to a meal.
* **Easy to Make:** This recipe is relatively simple and can be prepared in under an hour.
* **Makes Great Leftovers:** The flavors meld together even more overnight, making this a perfect meal to prepare ahead of time.

## Ingredients

Here’s what you’ll need to make this delicious and healthy spaghetti:

* **1 pound Italian sausage (sweet or hot, casings removed)**
* **1 large onion, chopped**
* **2 cloves garlic, minced**
* **1 red bell pepper, chopped**
* **1 yellow bell pepper, chopped**
* **1 zucchini, chopped**
* **1 yellow squash, chopped**
* **8 ounces mushrooms, sliced**
* **1 (28 ounce) can crushed tomatoes**
* **1 (15 ounce) can tomato sauce**
* **1 (15 ounce) can diced tomatoes, undrained**
* **1/2 cup vegetable broth or water**
* **2 tablespoons olive oil**
* **1 teaspoon dried oregano**
* **1 teaspoon dried basil**
* **1/2 teaspoon dried thyme**
* **1/4 teaspoon red pepper flakes (optional)**
* **Salt and black pepper to taste**
* **1 pound spaghetti**
* **Fresh parsley, chopped (for garnish)**
* **Grated Parmesan cheese (for serving)**

**Ingredient Notes:**

* **Sausage:** You can use sweet or hot Italian sausage depending on your preference. For a leaner option, use turkey or chicken sausage.
* **Vegetables:** Feel free to substitute or add other vegetables such as carrots, spinach, eggplant, or kale. Finely diced carrots will practically disappear into the sauce, adding sweetness and nutrients.
* **Tomatoes:** Using a combination of crushed tomatoes, tomato sauce, and diced tomatoes creates a rich and flavorful base for the sauce. You can also use fresh tomatoes if they are in season.
* **Broth:** Vegetable broth adds moisture and depth of flavor to the sauce. Water can be used as a substitute.
* **Herbs:** Dried oregano, basil, and thyme are classic Italian herbs that enhance the flavor of the sauce. You can also use fresh herbs if you prefer, using about 1 tablespoon of each.
* **Red Pepper Flakes:** Add a pinch of red pepper flakes for a little heat.
* **Spaghetti:** You can use any type of spaghetti you like, including whole wheat or gluten-free options. Other pasta shapes like penne, rigatoni, or rotini would also work well.

## Equipment

* Large pot or Dutch oven
* Large skillet or sauté pan
* Colander
* Cutting board
* Knife

## Instructions

Follow these step-by-step instructions to make your own Veggie-Loaded Sausage Spaghetti:

**Step 1: Prepare the Sausage and Vegetables**

1. Remove the sausage from its casings (if using) and crumble it into a large skillet or sauté pan.
2. Place the skillet over medium-high heat and cook the sausage until it is browned and cooked through, breaking it up with a spoon as it cooks. Drain off any excess grease.
3. Remove the sausage from the skillet and set it aside.
4. Add the olive oil to the skillet. Add the chopped onion and cook until softened, about 5 minutes.
5. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
6. Add the chopped bell peppers, zucchini, yellow squash, and sliced mushrooms to the skillet. Cook until the vegetables are tender-crisp, about 8-10 minutes, stirring occasionally.

**Step 2: Make the Sauce**

1. Add the crushed tomatoes, tomato sauce, diced tomatoes, vegetable broth (or water), oregano, basil, thyme, red pepper flakes (if using), salt, and black pepper to the skillet with the vegetables.
2. Stir to combine all ingredients.
3. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 15-20 minutes, or longer for a richer flavor, stirring occasionally. The longer it simmers, the better the flavors will meld together.
4. Return the cooked sausage to the sauce. Stir to combine and heat through.

**Step 3: Cook the Spaghetti**

1. While the sauce is simmering, bring a large pot of salted water to a boil.
2. Add the spaghetti to the boiling water and cook according to package directions until al dente.
3. Drain the spaghetti in a colander.

**Step 4: Assemble and Serve**

1. Add the cooked spaghetti to the skillet with the sauce. Toss to coat the spaghetti evenly with the sauce.
2. Serve the Veggie-Loaded Sausage Spaghetti immediately. Garnish with fresh parsley and grated Parmesan cheese.

## Tips and Variations

* **Add More Vegetables:** Don’t be afraid to add even more vegetables to this dish. Some other great options include carrots, spinach, eggplant, kale, or even roasted vegetables.
* **Use Different Sausage:** Experiment with different types of sausage, such as chorizo, andouille, or even plant-based sausage.
* **Make it Spicy:** Add more red pepper flakes or a dash of hot sauce to give the sauce a kick.
* **Add Wine:** For a deeper flavor, add 1/2 cup of red wine to the sauce while it is simmering. Let the wine reduce by half before adding the tomatoes.
* **Use Fresh Herbs:** Fresh herbs will add a brighter flavor to the sauce. Use about 1 tablespoon of each herb (oregano, basil, thyme) instead of the dried versions.
* **Make it Creamy:** Stir in a dollop of cream cheese, mascarpone, or heavy cream to make the sauce creamy.
* **Blend the Sauce:** For a smoother sauce, use an immersion blender to partially or fully blend the sauce before adding the sausage. This is a great way to sneak in extra vegetables for picky eaters.
* **Add Beans:** Add a can of drained and rinsed cannellini beans or kidney beans for extra protein and fiber.
* **Make it Gluten-Free:** Use gluten-free spaghetti and ensure that all other ingredients are gluten-free.
* **Meal Prep:** This recipe is perfect for meal prepping. The sauce can be made ahead of time and stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. Simply reheat the sauce and cook the spaghetti when you are ready to eat.

## Serving Suggestions

This Veggie-Loaded Sausage Spaghetti is delicious on its own, but it can also be served with:

* Garlic bread
* A side salad
* Roasted vegetables
* Bruschetta

## Nutritional Information (Estimated per serving)

* Calories: 550-650
* Protein: 30-35g
* Fat: 25-30g
* Carbohydrates: 60-70g
* Fiber: 10-12g

**Note:** Nutritional information is an estimate and may vary depending on the specific ingredients used and serving sizes.

## Storing Leftovers

* **Refrigerate:** Store leftover Veggie-Loaded Sausage Spaghetti in an airtight container in the refrigerator for up to 3 days.
* **Reheat:** Reheat leftovers in a skillet over medium heat or in the microwave until heated through.
* **Freeze:** Freeze leftover sauce in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

## Conclusion

This Veggie-Loaded Sausage Spaghetti is a delicious, healthy, and satisfying meal that the whole family will enjoy. It’s packed with flavor and nutrients, and it’s easy to customize to your preferences. So, ditch the boring spaghetti nights and give this recipe a try. You won’t be disappointed! Enjoy!