Sausage Spaghetti Recipe

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Difficulty: Easy

4–6 sausages (beef, chicken, turkey, or vegetarian – your choice), sliced into rounds
2 tablespoons olive oil
1 medium onion, finely chopped
2–3 cloves garlic, minced
1 can (400 grams / 14 oz) of crushed tomatoes or tomato sauce
2 tablespoons tomato paste (optional, for extra richness)
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon black pepper
Salt to taste
1 teaspoon sugar (optional, to balance acidity)
A pinch of red pepper flakes (optional, for heat)

🍳 Instructions:

Bring a pot of water to a boil
- Fill a large pot with water and place it on high heat.
- Once the water starts to boil, add a tablespoon of salt. This enhances the pasta’s flavor.
Add the spaghetti
- Gently add the spaghetti noodles to the pot.
- Stir occasionally so they don’t stick together.
Cook according to the package instructions
- Usually, spaghetti takes about 8–10 minutes to become al dente (firm to the bite).
- Taste a strand near the end of cooking to check for doneness.
Drain and set aside
- Once the spaghetti is cooked, drain the water using a colander.
- Optionally, toss the pasta with a bit of olive oil to prevent sticking.

Slice the sausages
- Cut the sausages into bite-sized rounds, about 1 cm (½ inch) thick.
Heat a pan
- In a large skillet or frying pan, heat 1 tablespoon of olive oil over medium heat.
Cook the sausage
- Add the sliced sausage and cook until browned on both sides. This should take about 6–8 minutes.
- Stir occasionally to ensure even cooking.
Remove and set aside
- Once the sausages are golden and cooked through, transfer them to a plate and set aside.

Sauté onion and garlic
- In the same pan, add another tablespoon of olive oil.
- Add the chopped onion and sauté for about 3–4 minutes until soft and translucent.
- Add minced garlic and cook for another 30 seconds, stirring often to avoid burning.
Add tomato base
- Pour in the crushed tomatoes or tomato sauce.
- Stir in tomato paste if you want a thicker, richer sauce.
Season the sauce
- Add dried oregano, basil, black pepper, salt, and red pepper flakes (if using).
- Stir well to combine all the flavors.
Simmer
- Lower the heat and let the sauce simmer gently for 10–15 minutes.
- Stir occasionally to prevent sticking.
- Add a teaspoon of sugar if the tomatoes are too acidic.
Add sausage back to the pan
- After the sauce has simmered and thickened, return the cooked sausage slices to the pan.
- Stir to coat them well with the sauce.

Add cooked spaghetti
- Add the drained spaghetti to the pan with the sausage and sauce.
- Use tongs or two forks to gently toss the pasta so that every strand is coated with the sauce.
Cook together for a minute
- Let the pasta absorb the flavor for a minute on low heat, stirring gently.
Adjust seasoning
- Taste and adjust salt or spice if needed.

Plate the dish
- Transfer a generous portion of sausage spaghetti onto each serving plate or bowl.
Add garnish
- Sprinkle freshly chopped parsley or green onions on top.
- For a creamy and salty touch, grate some Parmesan cheese over the top or sprinkle shredded cheese.
Serve hot
- Serve immediately while the pasta is still warm and fresh.

Use quality sausage: A flavorful sausage (like smoked, spicy, or herbed) can really elevate the dish.
Add vegetables: Feel free to sauté bell peppers, mushrooms, or zucchini with the onion for added nutrition.
Make it cheesy: Stir in some cream or shredded cheese for a creamy version.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently: Add a splash of water before reheating to loosen the sauce.