Sausage Spaghetti

This easy Sausage Spaghetti recipe has juicy bites of savory sausage tossed with spaghetti and a flavorful marinara sauce with onions, garlic, bell peppers, and spinach!

Prep Time15

Cook Time40

Total Time55

Course: Main Course, Pasta

Cuisine: American

Servings: people

Calories: 625kcal

Author: Stephanie

Ingredients

1 lb. Italian sausage links hot or sweet
1 tablespoon olive oil
1/3 cup dry red wine see notes
2 tablespoons butter
1 yellow onion diced
1 bell pepper I use ½ red and ½ green
3 cloves garlic minced
2 teaspoons Worcestershire sauce
1 teaspoon honey counteracts the acidity
¾ teaspoon EACH: Dried oregano, basil, mustard powder
1 (14.5 oz.) can diced tomatoes, undrained
½ chicken bouillon cube
32 oz. marinara sauce
2 tablespoons cream cheese at room temp
2 cups packed baby spinach
¾ lb. spaghetti
Grated Parmesan cheese for serving

US Customary - Metric

Instructions

Note: Use a large, high-walled skillet for this recipe, at least 3.5 quarts. You can also use a large soup pot as it will need to hold the sauce and the pasta.
Remove the casings from the sausage and cut the links into ¾-inch slices. If desired, roll into smoother meatballs. Heat 6 tablespoons water over medium heat in a large, high-walled skillet. Add the sausage. Cover and cook for 10 minutes, stirring halfway through. Remove lid and increase heat slightly. Add olive oil and sear until browned, 5-7 minutes. Remove and set aside.
Begin boiling a pot of water for the pasta while you proceed with the following steps for the sauce. Once a boil is reached, stir in salt (I use ½ tbsp).
Turn the heat off and add the wine, then set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the pot. This will add more flavor to the sauce. Let it bubble and reduce by half, about 3-4 minutes.
Add the butter, onions, peppers, and garlic and soften for 5 minutes.
Add the Worcestershire sauce, honey, oregano, basil, mustard powder, diced tomatoes, ½ bouillon cube, and marinara sauce and stir to combine. Bring to a boil, then reduce to a simmer. Add the sausage back and stir to combine.
Simmer gently, partially covered, while you cook the spaghetti to al dente according to package instructions. Drain once cooked.
Stir the cream cheese and add the spinach. Heat through for 2-3 minutes.
Add the spaghetti until your desired sauce-to-pasta ratio is obtained, note that the spaghetti will absorb a little more sauce as it stands. (I add a little less than ¾ lb.) Serve with grated Parmesan cheese!

Notes

Pro Tips:

I've used Premio Sweet Italian Sausage for this recipe as well as Bianco & Sons, anything similar will work well!
Wine: Cabernet Sauvignon, Merlot, and Pinot Noir are the best wines to use for deglazing the skillet in this recipe. An equal amount of beef broth + 2 tbsp red wine vinegar can be used if you don’t cook with wine.
Marinara Sauce:I highly recommend Rao's Marinara Sauce for this recipe. Carbone Marinara is also excellent. This recipe is fairly simple so the quality of each ingredient matters, and it doesn't get better than Rao's!
Diced Tomatoes: Rotel can be used instead of regular diced tomatoes to add a little kick to this dish!
Bouillon:This recipe uses 1/2 chicken bouillon cube which really gives the sauce some depth of flavor. If you need to omit it, taste the sauce at the end and season to taste with salt.
Cream Cheese: The cream cheese adds a smooth, creamy offset to the acidity of the tomatoes. Cream cheese from a tub (vs. a block), melts more easily, but either works!
Kale can be used instead of spinach, it will need a few extra minutes to heat through and reduce. Mushrooms make a nice addition to this dish. Sauté them in a little butter in a separate skillet until golden, then set aside and add to the sauce at the end.

Storage

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers freeze/reheat well.

Nutritional information is an estimate and is per serving. This recipe makes 6 servings.

Nutrition