After I put the onions and garlic back in so I simmer the sauce for 35 mins? Or just as long as it takes to cook the pasta.
Great, simple recipe! I added some oregano, red pepper flakes, and parsley and it was really tasty!
My only comment is that the sauce is a bit runny but delicious nonetheless!
Love this recipe! I am living in Italy, learning the language and learning how to cook all over again. This website has been an incredible resource for me. Following then then NOT following this recipe has taught me a lot. Following this recipe exactly as written has resulted in the authentic ragu taste that I have such an appreciation for here! Thank you Elise!
Thanks Beth, I’m so glad you like the site and the recipe!
So tasty!!! I loved it and I was so proud of myself for making a sauce with so much flavor. Thank you for making me look like a rock star!!
This was so good! The best sausage spaghetti I have had. I only made one change. I added some sliced mushrooms.
Another hit recipe! There can never be too much spaghetti in my house! Never thought of mixing the sweet Italian with hot and spicy Italian sausage. Love it! One suggestion I have is to add diced celery. Sounds weird but it’s from a family recipe. It gives a great flavor and a crunch most people like. I hope you give it a try.
this has become a staple!
tonight i added mushroom. also goes quite well.
so yummy & simple
i used ground meat + italian sausage spice & gluten free pasta.
i added some basil at the end
(i have never had a failure using your recipe :-))
Hi Pam, I’m so glad you liked it! We have this spaghetti at least once a month.
I made this and used twice as much onions as called for. Added a little extra garlic on top. Tasted wonderful. The next time I make it, I’m going to try a different type of sausage
Commercial sausage doesn’t have enough fennel for my taste. I always crush whole fennel seeds and add them to Italian sausage.
Made recipe as directed. This was excellent, and so simple! We will definitely be enjoying this one again and again. Thank you, Elise!
I prefer to control the spiciness of my sauce and like to vary the spice level. For this reason, I always buy sweet Italian sausage and add crushed red peppers according to whom I’m serving, very little if young children or older people are eating and definitely more if it’s just the adults in my household.
Wow ! Really simple my wife says its very easy way of making spaghetti sauce.
What a delicious and simple to prepare meal! Would be fun to throw some seasonal veggies in too!
That sounds good. I was thinking of a green salad, and some garlic bread to round out the meal. :-)
Wow, so easy and so good! This is a real boon to dinner time quickies. I used a large can of crushed tomatoes and was very happy with the sauce texture and flavor. I also used ‘sliced’ spiced turkey sausage, because it did not want to crumble, and found that was no problem. May swap out the spaghetti for steamed shredded zucchini next time, just to see what that tastes like. All and all, this is a real eye opener into how keeping it simple, can really work!
Just wondering something (or maybe this is a tip?): Whenever I do a dish with either sausage or ground meat, I brown the meat lightly in the pan *first* (with whatever extra fat might be needed, depending on the meat), and when it’s lost the raw colour, I *then* add the chopped onion directly to the pan, and then the garlic. I don’t have to monitor it quite as much, and I personally prefer the meat well browned (and of course it all deglazes once you add the liquid). In any case, it removes one of the steps (of taking out the onion/garlic) and adding it back in — is there any reason you don’t do this?
My spaghetti sauce has always included Italian Sausage. It certainly isn’t that easy but good. I can it so I always have it available. I think I will try your version this week. It is just to simple to pass up.
Easy, nutritious, tasty. Everything I look for in a weeknight recipe. I added some chopped fresh Italian parsley near the end of cooking, but otherwise made it exactly according to the recipe. Husband liked it and so did I.
Is it possible that I could use angel hair instead of traditional spaghetti? Thanks, Elise! :-)
This was great. I doubled the sausage and sauce! Next time I may seriously consider tripling it!!! All 3 of my boys loved it!
I used to make this all of the time for me and my roommate in the 70’s! I used extra hot sausage from our local Italian store and it was outstanding. I’m gonna start putting this one in my regular meal rotation again. Thanks.
I made this for my girlfriend and she was pretty impressed :)! I can’t believe i used to use that pre-made stuff :( … This is very delicious and just easy enough for noobies like myself.
Made it for the first time last night. We both loved it. A great easy recipe for the week. Just one question, any reason why you can’t use a 28 0z can of already pureed tomatos? instead of pureeing a 28 oz can of whole tomatos? Just makes it a little faster if you can do that…or I sort of like the idea of a using a can whole peeled tomatos, and then breaking them up for a chunkier sause…any opinion on that?
You can do that if you want. We usually have canned whole tomatoes on hand. ~Elise
Yummy! I heard that you can use quinoa as a replacement for rice or pasta, so I chose this dish to try that out. Also, I don’t eat pork so I used a 14-oz smoked beef sausage and added a chipotle pepper (w/ some adobo sauce) into the tomato puree. SO GOOD! The sauce alone was really flavorful, but paired with the quinoa, it was just amazing.
Great recipe- but I don’t think the recipe calls for enough of the sauce ingredients – for a full pound of pasta. I used the same recipe with only 1/2 pound of pasta,and the amount of sauce was adequate.
I love making pasta dishes with sweet italian sausages…but I use the ground kind. It is cheaper at my store and much easier. Thanks for a great, easy recipe!!
No, but feel free to add some if you want. ~Elise
Simply delicious! I’ve made this several times using turkey sausage (1/2 hot, 1/2 sweet) and Muir Glen Fire Roasted Tomatoes over linguini.
What a great easy weeknight meal. I have 3 hungry little boys running around while I make dinner. With its ease of preparation and great flavors, this pleases all of us! Thanks, Elise! (BTW, I skipped using separate pans for the sausage and onions. Just added the onions and garlic when the meat was just about done, and it turned out fine.)
Really, really yummy, and dead easy. Definitely a keeper!
Can you make this recipe with chicken sausage?
Note from Elise: Many people (see comments above) have made this successfully with turkey sausage. I can’t see how chicken sausage would be that different.
This was amazing, my family does not
usually like anything new. I tripled the
recipe and thier was hardly any left for me,
by the time I served myself, everyone wanted
seconds. Thanks for something new!
With the hot weather really in force for the first time this year here in the East, I decided to try this recipe tonight to avoid cranking up the oven. I’m so glad I did because it was delicious. I didn’t bother to puree the tomatoes but that didn’t seem to affect the quality of the sauce at all. This recipe will definitely go into our regular summer rotation.
I just walked in the door from work, to a ringing telephone. It seems my husbands’ children are coming for dinner after all. So at first I panicked, but then I remembered Simply Recipes. In particular this recipe. An luckily I had all the ingredients since I purchased extra sausage and froze it the last time I used your recipe. Elise to the rescue again.
I use your site many more times than I say thank you.
So a very big thanks for saving the day,
This was so delicious! Smart idea using half hot/spicy, half sweet. I would normally just put sweet! Thanks for everything!
A really nice recipe that my husband always likes. He is a big fan of italian sausage. Last night, I made this but I added chopped red bell peppers to the onion sautee, increased the garlic, used tomato sause and doubled the sausage. I didn’t break up the sausage completely, I left some big chunks of it so they were a little like mini meatballs throughout the sause.
Hi Elise- I’ve made this sauce before and it’s just great. Once again, you’ve given us a simple, luscious recipe. Hurrah! Just the kind I adore.
I have made sauce for pasta/lasagna using this technique but substituting hot and sweet Italian turkey sausage for standard sausage. The results were fantastic – go for it!
I’m sure you can use turkey or whatever kind of sausage you like. On a separate note from the pasta, I grilled a spicy turkey sausage the other day and it was just as flavorful as regular sausage, and a bit leaner too…so it should work perfectly fine, either cooked in sausage form or perhaps decased and crumbled like in the recipe.
I do mine a little different. I only use hot sausage, leave the casings on, cut the sausage into largish chunks, pour a bottle of hard cider (such as Woodchuck or Hornsby’s)in the pan, and brown the sausage in the cider until it cooks off pretty much entirely. This gives the sausage pieces a wonderful sweet glaze so that it both sweet and hot with each bite.
Can you make this recipe with turkey sausage?
Note from Elise: Perhaps. We’ve never done it. I think turkey sausage tends to be leaner than Italian sausage, so you might need to add a little fat (olive oil) back in to have this work well.
I was thinking even deer sausage?!? But that might be too lean as well. But I guess there’s a reason the Olive Garden using sausage in their spaghetti and meat sauce recipe. Because it tastes so darn good! Ok, I need to make this and pretend I’m Italian.
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