This delicious One Pot Spaghetti is so easy to make, full of delicious flavor, and is perfect for a weeknight meal. This is a 30 minute meal everyone will love!
My kids love pasta dishes for dinner, and Nathan and I love dinners that are quick. When you throw in only one pot that has to be washed after dinner is over, then you have a total winner.
This one pot sausage and spaghetti is the perfect weeknight meal. It is made with easy-to-find ingredients and spices that you probably already have on hand, and it is absolutely delicious. Your family will swoon over this one the same way mine does!
How to Make Sausage Spaghetti
Here is a brief overview of how this easy spaghetti with sausage recipe comes together, right in one pot! For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Cook the sausage. Add the Italian pork sausage to a hot skillet, breaking it up. Then add in the onion, garlic, and red pepper flakes. Cook until the onion is translucent and the sausage is browned, about five to seven minutes.
- Make the sauce. Add crushed tomatoes, chicken broth, basil, and parsley, stirring to combine. Season lightly with salt and pepper, then stir in the dry spaghetti noodles.
- Cook the spaghetti. Bring the mixture to a boil, then reduce to a simmer and cover for 10 to 15 minutes, or until the spaghetti just has a small bite to it. Stir occasionally to pull the spaghetti apart.
- Garnish and serve. Top with shredded Parmesan cheese and fresh parsley. Enjoy!
Sausage Alternatives
If your family doesn’t eat pork or prefers the taste of turkey sausage, Italian turkey sausage is a great option for this recipe. It provides great flavor with less calories and fat than pork sausage. While you could use ground beef or ground turkey, it won’t have the flavor that Italian sausage brings to the dish.
FAQ
This recipe has only been tested with spaghetti, and because we have tested it with this ratio of liquid, I would stick to spaghetti. Additionally, I would not recommend substituting in thin spaghetti or whole wheat spaghetti.
I have a great crock pot spaghetti recipe that I would follow to make this in your slow cooker.
Because the pasta is cooked, this recipe would not freeze and reheat well. Enjoy it fresh!
Storing and Reheating Leftovers
Store any leftover Italian sausage spaghetti in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the microwave or in a small skillet over low heat until heated through. Always use your best discretion with leftovers.
What to Serve with Sausage Spaghetti
Round out this easy one pot meal with some easy sides!
If you try this easy one pot spaghetti recipe or any of my other recipes, let me know what you think by leaving a comment!
One Pot Sausage Spaghetti
Ingredients
- 1 pound Italian sausage casings removed (453.6 grams)
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1/4 teaspoon crushed red pepper flakes
- 28 ounces crushed tomatoes (794 grams)
- 3 cups chicken broth (680.6 grams)
- 1 tablespoon dried basil
- 1 tablespoon dried parsley
- 1 teaspoon kosher salt (if using table salt, start with half)
- 1/4 teaspoon black pepper
- 16 ounces dry spaghetti broken in half, see note (453.6 grams)
- shredded Parmesan for serving
- fresh parsley for serving
Instructions
- Gather and measure all of your ingredients. Heat the skillet over medium heat. Add the Italian pork sausage, breaking it up. Add in the onion, garlic, and red pepper flakes. Cook until the onion is translucent and the sausage is browned, about 5 to 7 minutes.1 pound Italian sausage, 1 small yellow onion, 2 cloves garlic, 1/4 teaspoon crushed red pepper flakes
- Add crushed tomatoes, chicken broth, basil, and parsley, stirring to combine. Season lightly with salt and pepper. Stir in the spaghetti.28 ounces crushed tomatoes, 3 cups chicken broth, 1 tablespoon dried basil, 1 tablespoon dried parsley, 1 teaspoon kosher salt, 1/4 teaspoon black pepper
- Bring to a boil and then reduce heat to a simmer and cover for 18 to 25 minutes (or until the spaghetti just has a small bite to it), stirring occasionally to pull the spaghetti apart and scrape up the bottom of the pan.16 ounces dry spaghetti
- Top with Parmesan and fresh basil to serve.
Notes
Amy @Belly Full says
When I got my book samples, this was one of the recipes my family demanded I make again. Carbs, one-pot, 30-minute meals = my life blood. Thank you for such a great review! Love you, friend!
Karen @ The Food Charlatan says
Isn’t Amy’s book just the best?? I can’t get over it and I just want to make everything in it! Starting with this pasta please!!
warren says
looks real good-i will try this today, but with a few changes. i dont have everything called for in this first try, so i will have to sub some of the items. later i will get the correct items and work your recipe together, but this looks so good i have to try something close. photos look great–makes one want to cook right now!!