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One Pot Creamy Spaghetti and Sausage

Author: Lisa Longley


  • 3 tsps extra virgin olive oil
  • 1 lb sweet Italian sausage link
  • 1 medium onion diced
  • 3 garlic cloves minced
  • salt and pepper
  • 32 oz chicken stock
  • 1/4 cup water
  • 12 oz thin spaghetti broken in half (see note)
  • 5 oz baby spinach
  • 1/3 cup heavy whipping cream
  • parmesan optional


  • In a large sauce pan, heat the olive oil over medium heat. Add sausages and cook, turning occasionally, until they are browned, about 10 minutes. Transfer the cooked sausages to a plate and pour off all but 1 TBSP of the oil form the pan.
  • Return the pan to the heat and add the onion and cook until softened, about 3 minutes. Then add the garlic and cook about 30 seconds. Season with salt and pepper. Pour in the broth and water and turn up the heat to bring it to a boil.
  • Stir in the pasta and simmer until tender, about 7 minutes.
  • While the pasta is cooking, slice the sausages in half lengthwise and then into half moon pieces. Add it back to the pan and cook for another two minutes with the h pasta.
  • Stir in the spinach and cook until wilted. Then stir in the cream and heat through for about a minute.
  • Serve immediately, topped with shredded parmesan.


This recipe calls for thin spaghetti. The package will literally be labeled thing spaghetti, and that's what you want for this. Anything different and you will have to adjust the cooking liquids.