Italian Sausage Spaghetti
This Italian sausage spaghetti is perfect for busy nights. It comes together quickly and combines pantry staples with fresh elements to make a delicious dinner the whole family will enjoy. Add the onions, cook close to 3-4 minutes, stirring frequently.
- 1 tablespoon Olive Oil
- 1 Small Onion (finely diced)
- 3-5 Garlic Cloves (minced)
- ½ teaspoon Dried Oregano
- 1 pound Mild Italian Sausage (casings removed and torn into small pieces or use bulk sausage)
- 24 ounce Jar Pasta Sauce (meatless (use your favorite brand and variety))
- 14 ounces Fire Roasted Diced Tomatoes
- 1 cup Beef Broth
- 16 ounces Spaghetti (cooked to package directions for al dente)
- 1-2 tablespoons Salt for the Pasta Water
- Chopped Parsley for garnish (optional)
- Heat the olive oil in a large, deep skillet or pot over medium heat. Add the onions, cook approximately 3-4 minutes, stirring frequently.
- Add the garlic and oregano and cook 1 minute, stirring frequently.
- Add the sausage, raise the heat to medium-high and cook for 5 minutes while stirring and breaking up any large pieces with a wooden spoon or a spatula.
- Add the pasta sauce, diced tomatoes and beef broth to the sausage and stir well. Bring the sauce to a simmer, lower heat to medium-low and cover. Cook the sauce for 30-35 minutes, stirring occasionally. Keep the sauce at a simmer. If it starts boiling too vigorously, lower the heat.
- Taste the tomato sauce and add salt, if needed. As a reference we did not add extra salt to ours.
- When the sauce is almost done, cook the spaghetti according to package directions for al dente. Remember to salt the water before dropping in the pasta.
- Drain the spaghetti, serve it with the Italian sausage sauce and garnish with chopped parsley, if desired.
Add the garlic and oregano and cook 1 minute, stirring frequently. Add the sausage, raise the heat to medium-high and cook for 5 minutes while stirring and breaking up any large pieces with a wooden spoon or a spatula.
Add the pasta sauce, diced tomatoes and beef broth to the sausage and stir well. Bring the sauce to a simmer, lower heat to medium-low and cover.
Cook the sauce for 30-35 minutes, stirring occasionally. If it starts boiling too vigorously, lower the heat.
Taste the tomato sauce and add salt, if needed. As a reference we did not add extra salt to ours. When the sauce is almost done, cook the spaghetti going to package directions for al dente.
Remember to salt the water before dropping in the pasta. Drain the spaghetti, serve it with the Italian sausage sauce and garnish with chopped parsley, if desired.
