This Italian Sausage Spaghetti has been a go-to recipe for my family on busy weeknights. It’s one of those meals that feels special but is so simple to make. The combination of savory sausage, fresh spinach, and juicy tomatoes simmered in marinara sauce makes it irresistibly flavorful. I love how flexible it is—perfect for using up pantry staples or whatever veggies are in the fridge. Whether it’s a casual dinner for the kids or a cozy meal for friends, this recipe always hits the spot!
Italian Sausage Spaghetti
A delicious and comforting pasta dish featuring marinara sauce, crumbled Italian sausage, fresh spinach, tomatoes, and garlic. It’s simple to prepare and bursting with fresh flavors.
Equipment
- Large pot
- Large skillet
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 12 oz spaghetti
- 1 tablespoon olive oil
- 15 oz mild Italian sausage crumbled
- 4 cloves garlic minced
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes optional
- 1 ¾ cups marinara sauce
- 6 oz fresh spinach
- 4 medium tomatoes chopped
- Salt and black pepper to taste
- Fresh thyme optional, for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.12 oz spaghetti
- Cook the Sausage: Heat the olive oil in a large skillet over medium heat. Add the crumbled sausage and cook for about 5 minutes, stirring occasionally and breaking it into small pieces, until browned and fully cooked. Drain excess fat.1 tablespoon olive oil, 15 oz mild Italian sausage
- Add Garlic and Seasonings: To the cooked sausage, add the minced garlic, Italian seasoning, and red pepper flakes. Stir and cook for 1-2 minutes until the garlic is fragrant.4 cloves garlic, 1 teaspoon Italian seasoning, ¼ teaspoon red pepper flakes
- Make the Sauce: Add the marinara sauce to the skillet and stir to combine. Add the fresh spinach and stir again. Cover the skillet and simmer on medium heat for 4-5 minutes, stirring occasionally, until the spinach is wilted.1 ¾ cups marinara sauce, 6 oz fresh spinach
- Add Fresh Tomatoes: Stir the chopped tomatoes into the sauce and cook for an additional 2-3 minutes. Taste the sauce and adjust the seasoning with salt and black pepper as needed.4 medium tomatoes, Salt and black pepper to taste
- Combine with Pasta: Add the cooked spaghetti to the skillet with the sauce. Toss everything together to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Garnish and Serve: Remove the skillet from heat. Sprinkle with fresh thyme, if desired, and serve immediately.Fresh thyme
Notes
- Tomato Sauce Options: You can use any marinara or tomato pasta sauce, such as tomato basil, arrabbiata, or garlic tomato.
- Sausage Variations: Mild, spicy, or sweet Italian sausage all work well. If using sausage links, remove the casings before cooking.
- Vegetarian Option: Swap the sausage with plant-based alternatives like Beyond Sausage or add more vegetables such as mushrooms, bell peppers, or zucchini.
- Greens Substitutions: Swiss chard, kale, or arugula can be used instead of spinach.
- Gluten-Free Alternative: Use gluten-free pasta made from rice, chickpeas, or lentils.
- Add Red Wine: For a richer flavor, stir in ¼ cup of dry red wine when adding the marinara sauce.
- Make Ahead: Prepare the sauce up to 3 days in advance and store it in the fridge. Cook the pasta fresh when ready to serve.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. For best results, store the sauce and pasta separately.
- Freezer Instructions: Freeze the sauce (without pasta) in an airtight container for up to 2 months. Thaw and reheat before serving with freshly cooked pasta.
- Reheating: Reheat in a skillet over medium heat or in the microwave. Add a splash of water if the sauce is too thick.
