Everyone has their favorite way of making spaghetti sauce. Ours is incredibly easy and crazy good, especially considering how easy it is to make.
An Easy Spaghetti Sauce Recipe
There's no special formula or hours of simmering. You just cook some chopped onions and garlic, brown some Italian sausage, and add some puréed canned tomatoes.
My parents and I have been making spaghetti this way for years. They first heard about it on a Martha Stewart show, where Martha had picked it up from a chef in New York City.
The beauty of this spaghetti recipe is that it is very easy to make and you don't have to add any seasoning to achieve wonderful flavor. The sauce gets all of its seasoning from two Italian sausages — one sweet, one spicy.
Watch This Easy Italian Sausage Spaghetti Recipe
Make Ahead Spaghetti with Sausage
Make the sauce ahead and refrigerate it up to 3 days. Or, double it, use half for dinner, and freeze half for up to 3 months.
The sauce itself freezes well, but don't freeze it with the pasta added. If you'd like a pasta and sausage dish you can make and freeze (either baked or unbaked), try our baked ziti.
Round Out Your Spaghetti Dinner!
- Garlic Bread
- Cheesy Bread
- Make Ahead Dinner Rolls
- Caesar Salad
- Kale Salad With Creamy Parmesan Dressing
Easy Italian Sausage Spaghetti
This spaghetti recipe is light on the sauce, which is more typical of how spaghetti is actually served in Italy. If you would like more sauce, you may want to thin it with water or add more canned tomatoes to the sauce.
Make the sauce and boil the spaghetti simultaneously. The sauce should be done in the time it takes to heat the pasta water and cook the spaghetti.
Feel free to vary the amount of sausage for the sauce. We use anywhere from 1/2 pound to a full pound of Italian sausage, half sweet, half spicy.
1 tablespoon extra virgin olive oil
1 yellow onion, finely chopped (about 1 1/2 to 2 cups)
2 cloves garlic, minced (about 2 teaspoons)
6 ounces (170g) Italian sweet sausage (1 link 7 to 8 inches long)
6 ounces (170g) Italian hot and spicy sausage (1 link 7 to 8 inches long)
1 (28-ounce/794g) can crushed tomatoes (or purée a can of whole peeled tomatoes)
1 pound (450g) spaghetti
Freshly grated Parmesan cheese
Sauté the onions and garlic:
Heat a tablespoon of extra virgin olive oil in a large skillet on medium or medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook 1 minute more.
Put the pasta water on to boil:
While the onions are cooking, put a large pot of salted water on to boil for the pasta (4 quarts water with 2 tablespoons salt).
Brown the sausage:
Remove the cooked onion and garlic from the pan and set aside. Remove the sausage meat from the casings (if your sausage is in links) and add to the pan, breaking up the meat with your fingers as you add it to the pan. Cook on medium heat until just lightly browned.
Add the tomatoes, onions, and garlic:
Add crushed or puréed canned tomatoes with their juices to the skillet with the sausage meat. Add the cooked onions and garlic. Heat to a bare simmer.
Boil the spaghetti:
Once the pasta water has come to a rolling boil, add the spaghetti. Allow the water to return to a rolling boil. Cook, uncovered, with a vigorous boil, for as long as the directions on the pasta package say, usually about 10 to 12 minutes. When pasta is al dente (cooked but still a little firm), remove the pot from the heat. Drain the pasta and place it in a serving bowl.
Serve immediately. Toss with the sauce and garnish with grated Parmesan cheese.
|Nutrition Facts (per serving)|
|Servings: 3 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 7g||33%|
|Total Carbohydrate 54g||20%|
|Dietary Fiber 6g||20%|
|Total Sugars 12g|
|Vitamin C 20mg||100%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|