Best 16 Italian Sausage Spaghetti Recipes

ITALIAN SAUSAGE SPAGHETTI SAUCE

Steps:

• In a Dutch oven, cook sausage and onion over medium heat until sausage is no longer pink. Add garlic; cook 1 minute longer. Drain. , Add the tomatoes, broth, tomato paste, brown sugar, Italian seasoning and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until heated through. Stir in cheese., Serve desired amount over spaghetti. Cool remaining sauce; transfer to freezer containers. Freeze for up to 3 months., To use frozen sauce: Thaw in the refrigerator overnight. Place in a saucepan and heat through.

ITALIAN SAUSAGE SPAGHETTI SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Place squash, cut sides down, on baking sheet.
• Bake squash in the preheated oven until it starts to soften, about 25 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until easily pierced with a knife, about 25 minutes more. Remove from the oven and cool until easily handled.
• Cook sausage in a large skillet over medium heat until browned, about 5 minutes; remove from skillet. Add onion, celery, and carrot to the skillet; cook and stir in sausage drippings until starting to soften, about 5 minutes. Stir cooked sausage, diced tomatoes, chicken broth, tomato paste, and garlic into the skillet. Simmer sauce until flavors combine, about 15 minutes.
• Use a fork to scrape insides of squash into spaghetti strands. Transfer strands to a 9x13-inch casserole dish. Spoon sauce over strands and stir to combine. Cover with mozzarella cheese.
• Bake in the preheated oven oven until bubbly and golden brown, about 25 minutes.

EASY ITALIAN SAUSAGE SPAGHETTI

Steps:

• Heat olive oil in a large skillet over medium-high heat. Cook and stir sausage, mushrooms, onion, green bell pepper, and garlic in the hot oil until sausage is browned and crumbly, about 20 minutes; drain and discard grease.
• Stir tomato sauce, diced tomatoes, tomato paste, and olives into sausage mixture; season with oregano, basil, and salt. Simmer mixture until flavors infuse, about 30 minutes.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a serving bowl; top with tomato-sausage sauce and Parmesan cheese.

ITALIAN SAUSAGE SPAGHETTI

Steps:

• Heat olive oil in a saucepan over medium heat. Transfer sausage links into the hot pot. Cover with a lid and cook until beautifully browned and just barely cooked through, about 5 minutes per side. You can increase the heat a little if you like, but make sure the oil does not smoke. Turn off the heat and remove sausages to a plate to cool completely.
• While the sausages are cooling, add wine to the same pot over medium-high heat. As it comes up to a simmer, stir the caramelized bits on the bottom of a pan with a spoon or spatula. Simmer until it reduces by about half, 1 to 2 minutes.
• Add marinara sauce. Pour water into the jar of pasta sauce, seal, and shake to rinse out the jar. Pour that liquid into the pot and return to a simmer. Reduce heat to low.
• Slice each fully cooled sausage into 4 pieces. Transfer sausage and any accumulated juices into the simmering sauce. Stir and increase heat to just between low and medium-low. Cook at a gentle, steady simmer, stirring occasionally, for 1 hour. Taste and adjust seasonings. Skim about 1/2 of the fat from the surface, and continue to cook until reduced and thick, about 30 minutes longer.
• Meanwhile, bring a large pot of generously salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until almost tender yet firm to the bite, 10 to 11 minutes. Drain spaghetti and transfer it directly into the pot of hot sauce. Mix until thoroughly combined. Cover with the lid and let sit for 1 minute so the pasta can absorb some of the sauce.
• Evenly divide pasta onto 4 plates and top each serving with 4 pieces sausage. Sprinkle with Parmigiano-Reggiano and parsley.

SPAGHETTI BOLOGNESE SAUCE (BEEF AND ITALIAN SAUSAGE)

Steps:

• Brown ground beef, season to taste with salt and pepper, drain and set aside.
• Cut link sausage up into meatball size pieces, brown, drain, and set aside. I use Thomasville Hot. If making sauce for lasagna, remove sausage from casings and brown with the ground beef.
• Sauté garlic, onion, and bell pepper in olive oil, just until the onions are translucent.
• Add meat, tomato sauce, tomato paste, diced tomatoes, herbs and spices, mushrooms, sugar, and wine. I use fresh mushrooms, and a red burgandy for a deeper earthy flavor. Omit mushrooms if making sauce for lasagna.
• Simmer on medium low for at least one hour, stirring occasionally.
• When ready to serve, mix corn starch with water and add to sauce, along with both cheeses to thicken.
• When cheese is incorporated, and sauce has thickened, serve over your choice of pasta or use as a meat filling for lasagna.

ITALIAN SAUSAGE SPAGHETTI

Steps:

• In a large saucepan, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the sausage, tomatoes, tomato paste, water, sugar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Serve with spaghetti.

CAMP DAVID SPAGHETTI WITH ITALIAN SAUSAGE

Steps:

• Slice the sausages lengthwise, leaving them attached along one side. Spread them out flat in a large skillet. Cook over medium heat for 15 minutes, turning once, until the sausages are browned and cooked through. Remove from skillet and set aside.
• Place the ground beef, olive oil, onion, and garlic in the skillet, and cook and stir over medium heat for about 10 minutes, until the onion is translucent and the beef is browned and crumbly. Drain all but 2 tablespoons of fat. Stir in the tomatoes, tomato sauce, salt, pepper, basil, oregano, and bay leaf. Simmer uncovered over low heat for 1 hour, stirring occasionally, until the flavors have blended. Remove the bay leaf.
• Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, drop in the pasta, and cook for 8 to 10 minutes, stirring occasionally, until tender. Drain the pasta, and mix it into the sauce.
• Place servings of hot pasta with sauce on oven-safe plates, place a cooked, opened sausage over each serving, and sprinkle with Parmesan cheese. Place plates in the preheated oven for 5 to 10 minutes, until the cheese has melted and begun to brown.

SPAGHETTI SAUCE WITH ITALIAN SAUSAGE

Steps:

• Start browning Italian sausage in large (11 quart) stockpot, breaking it up as it cooks.
• When still slightly pink, add onions, parsley, peppers, mushrooms & garlic. Cook until sausage is done. Add spices, mix and cook another couple minutes, then add tomatoes, tomato sauce, tomato paste & Burgundy wine.
• Bring to just boiling, reduce heat. Cover and let simmer a minimum of 3 hours - longer is better. Stir occasionally.
• Serve over your favorite pasta.

ITALIAN SPAGHETTI SAUCE WITH MEATBALLS, SAUSAGE AND STEW BEEF

Steps:

• Pour oil into skillet. Cook stew beef, sausages and ribs until brown.
• Add onion and continue to cook until the onions turn golden brown.
• Remove all meats except for the beef and put them in a dish and cover to keep warm. Add beef, onions, tomato paste, water, and spices, to a heavy bottomed dutch oven, mixing well.
• Cover and cook 1½ hours. Return meats to pan and cook an additional ¾ hours.
• Add warm water to the dry bread. Squeeze out 2 handfuls and put into large bowl.
• Add hamburg, eggs, Romano cheese, garlic salt and pepper.
• Mix all of the Meatball's ingredients together. Shape into meatballs and add to sauce 25 minutes before the sauce is done. Watch carefully for burning.

SPAGHETTI SQUASH WITH ITALIAN SAUSAGE, BROCCOLI, AND SAGE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Brush olive oil over spaghetti squash halves; place on a baking sheet.
• Bake in the preheated oven until skin is easily pierced with a fork, about 30 minutes.
• Start frying sausage in a large skillet when squash has 5 minutes left to bake. Remove squash from the oven and let cool. Add broccoli, mushrooms, onion, garlic, and sage to the skillet with the sausage; cook and stir until onion softens, 5 to 10 minutes.
• Scrape insides of squash into spaghetti strands with a fork. Stir into the sausage mixture until well combined. Season with garlic salt, salt, and pepper. Shave Pecorino Romano cheese on top.

ITALIAN SAUSAGE WITH SPAGHETTI

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a small skillet, saute onion and green pepper in butter until crisp-tender. Crumble sausage over vegetables; add mushrooms. Cook over medium heat until meat is no longer pink; drain. , Stir in the olives, Italian seasoning and salt if desired. Add cream; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until thickened. Drain spaghetti; add sauce and toss gently. Garnish with Parmesan cheese if desired.

SPAGHETTI WITH ITALIAN SAUSAGE, SPINACH, AND DICED TOMATOES

Steps:

• Boil spaghetti until al dente.
• prepare a large non-stick skillet on med-high heat with olive oil.
• chop sausage links into bite size chunks and cook until browned in the skillet.
• chop onion into large chunks and add to the skillet, mix with sausage.
• add garlic, salt, and red pepper flakes.
• add tomatoes and spinach.
• mix well until heated through.
• serve over spaghetti or mix it all up.

ITALIAN SAUSAGE SPAGHETTI SAUCE

Steps:

• Heat oil in Dutch oven over moderate heat. Crumble in Italian sausage, add garlic and cook until meat loses red color. Remove meat from pan and drain off all but about 1 tablespoon of grease.
• Whisk in tomato paste and cook over moderate heat about five minutes, stirring frequently (tomatoes burn quickly). Whisk in pureed tomatoes and tomato sauce, then add whole onion, green pepper, cheese (a little at a time to avoid clumping), sugar, oregano, basil and fennel seed. Add sausage. Bring just to boil, reduce heat and simmer, covered, about 1 1/2 hours. (Sauce will splatter if heat is too high.).
• Add parsley and mushrooms during last 5 minutes of cooking time. Remove onion and green pepper. Add salt and pepper. Serve over spaghetti, garnished with additional Parmesan cheese.

ITALIAN SAUSAGE SPAGHETTI SQUASH

Steps:

• 1. Preheat oven to 400 degrees. Cut open a spaghetti squash and remove seeds.
• 2. Place halves on a cookie sheet. Brush the inside with olive oil.
• 3. Sprinkle with salt and pepper.
• 4. Turn them face down in the pan and bake for 40 to 45 minutes.
• 5. While the squash is cooking, work on the filling. Add the ground beef and sausage to a large skillet. While it's cooking, break apart the sausage. Brown until the meat is completely cooked.
• 6. Remove the meat to a paper towel-lined plate.
• 7. In the same pan, cook the zucchini and mushrooms in the meat juices until tender (about 5 minutes).
• 8. Turn off the heat and return the meat to the pan with the veggies.
• 9. Next, add the garlic and herb pasta sauce. Mix together carefully.
• 10. When the squash is cooked, remove it from the oven. Use a fork to pull the spaghetti strings from its shell (be careful not to damage the shells).
• 11. Add the squash to the pan with the meat and veggie sauce and mix together carefully. Cook at medium heat for about 10 minutes until the mixture is heated through.
• 12. Turn off the heat and add 1/2 cup of the Parmesan cheese to the pan. Fold it into the filling.
• 13. Use a slotted spoon to fill the squash shells with the meat and veggie filling.
• 14. Reduce the oven temp to 350. Sprinkle the halves with the remaining cup of Parmesan.
• 15. Bake for 10 to 15 min and serve directly from the shells.

CHEESY CHICKEN SPAGHETTI WITH ITALIAN SAUSAGE

Steps:

• 1. Brown Italian sausage in one tablespoon of olive oil. Set aside. Season the chicken breast with one teaspoon of Italian seasoning and half a teaspoon of seasoning salt. In the same skillet add another tablespoon of olive oil and brown the chicken. Set the chicken aside reserving the remaining olive oil in the pan.
• 2. Boil the spaghetti according to package directions until it is just al dente. Set aside reserving the pasta water.
• 3. Add one tablespoon of olive oil to the skillet and the zucchini pieces. Saute for 2 minutes. Add 1/3 cup of the pasta water and cover. Simmer for 3 to 4 minutes until zucchini is tender but not mushy. Remove the zucchini from the skillet and set aside. Discard any liquid remaining in the skillet.
• 4. And the remaining olive oil and butter to the skillet. Add worcestershire sauce. Saute the onions, bell peppers and mushrooms until they are soft. Sprinkle the flour over these vegetables and stir until the flour is combined. Saute for a minute or two to get rid of that raw flour taste.
• 5. Pour milk into the skillet with vegetables and stir until it starts to thicken. Add the remaining seasoning salt and Italian seasoning. If it becomes too thick use a little pasta water to thin the mixture to a sauce consistency. Add the tomatoes and parmesan cheese and stir to combine.
• 6. Drain the spaghetti. Add the meats, zucchini and the shredded cheese to the spaghetti and pour the sauce over the mixture. Stir together until all cheese is melted. Add salt and pepper to taste and serve hot with some garlic bread and a salad to make a completely comforting meal.

ITALIAN SAUSAGE SPAGHETTI SAUCE

Steps:

• Cut Italian sausage into 2-inch lengths.
• Brown sausage off in olive oil (about half cook it), remove from pan and put aside, Add flour to oil that was used and make roux.
• Add onions, celery, and bell pepper.
• Stir and cook until tender or clear.
• Add water and stir until smooth.
• Add wine (you may wish to experiment with the amount of wine used, 2 cups is too much for some tastes), parsley, and garlic.
• Pour in red pepper, Lea & Perrins Worcestershire sauce, dried mint, and tomato sauce.
• Stir real well.
• Bring to a bubbly boil and add salt, to taste.
• Add sausage.
• Bring back to a boil.
• Turn heat down to simmer.
• Cook for about 3 or 4 hours.
• Serve over spaghetti topped with cheese.