Be sure to try my Tomato Spinach Pasta recipe next!
Sausage Spaghetti
This Sausage Spaghetti recipe is the easy weekday meal you need in your life! My favorite thing is the way those little bites of sausage look like actual meatballs, but they’re really just sliced sausage links that ball up nicely when cooked. And they keep their shape all throughout cooking. It’s amazing. And the flavor in this sauce is unreal. We cook and brown the sausage, deglaze with red wine, and toss in some garlic, butter, onions, bell peppers, seasonings, flavor enhancers, and even a little spinach! It’s the most amped up sauce ever. Don’t miss my pro tips below, they’re extremely helpful!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions. Remove the casings from the sausage links and cut into 3/4-inch slices. Roll into smoother meatballs if desired. Steam in a skillet, then sear until golden brown. Remove and set aside. Deglaze the skillet with red wine and reduce by half.
Add the butter, onions, peppers, and garlic and soften. Add the Worcestershire sauce, honey, oregano, basil, mustard powder, diced tomatoes, ½ bouillon cube, and marinara sauce and stir to combine. Add the sausage back and simmer, partially covered, while you boil spaghetti. Add softened cream cheese and spinach to the sauce.
Add the spaghetti and stir to combine. Serve with Parmesan cheese!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers freeze/reheat well.
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Tried This Recipe?
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3.5 Quart Braiser- This is what I use in this recipe as shown in the process shots above. Anything of similar size will work great! Spice Rack–This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.) Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Pasta Strainer– This is the one I have. Silicone Spatulas– I have these, they’re so gentle on your cookware and are the perfect tool for making the roux and stirring the sauce throughout this recipe. Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts.
