The crispy breadcrumbs set this one-pot spaghetti and sausage dinner apart from the rest. The dinner is completed in one large skillet or sauté pan. It starts on the stovetop with the browned sausage and sautéed aromatics, then the hot water and pasta are added. The covered spaghetti meal is baked in the oven until the water has been absorbed and the pasta is tender. It’s the ideal meal for a busy evening because it needs little attention. Cleanup is also a breeze with just one pot—a skillet or sauté pan. You won’t need a pasta pot or colander.
I used sweet Italian sausage, but you can also use garlic or spicy sausage.
Variations
Meat: Change it up with browned ground beef, ground turkey, or chorizo.
Herbs: Replace the parsley with chopped basil.
Topping: The breadcrumbs give the pasta and sausage texture, but you could ditch the crumbs and use a combination of Parmesan cheese and fontina or mozzarella for a rich, melty finish.
What to Serve With This Meal
Bread. You can make garlic bread with garlic butter and a baguette, or try this garlic pull-apart loaf made with biscuits. Garlic butter crescents are another great choice!
Caesar Salad: The tangy flavors of a Caesar salad pair well with a tomato and sausage pasta meal.
Mushrooms: Sautéed or stuffed mushrooms would add a savory element to the meal.
Vegetables: Add bright flavor and color to the dinner with broccolini or creamed spinach.
PrintOne Pot Spaghetti and Sausage Dinner
Make dinnertime a breeze with this one-pot spaghetti and sausage recipe. Easy to make and even easier to clean up!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Pasta, Sausagees
- Method: One-Pot
- Cuisine: Italian
Ingredients
- 2 tablespoons olive oil (divided)
- 4 Italian sausages
- 1 onion (peeled and diced)
- 1/2 cup diced celery
- 1/2 cup diced carrot
- Kosher salt and pepper
- 4 tablespoons tomato paste
- 4 cloves garlic (minced)
- 2 teaspoons Italian seasoning
- 2 cups water
- 8 ounces thin spaghetti (broken)
- 1/4 cup grated Parmesan cheese
- 1/4 cup panko breadcrumbs
- 3 tablespoons fresh chopped parsley
Instructions
- Gather the ingredients. Heat the oven to 425 F.
- Heat 1 tablespoon of olive oil in a large, oven-safe sauté pan over medium-high heat. Add the sausages and sear, turning frequently, for about 5 minutes or until browned on all sides.
Photo by Diana Rattray - Remove the sausages to a plate and set aside. Add the onion, celery, and carrot to the skillet and sprinkle lightly with salt and pepper. Cook for 4 minutes or until the onion is lightly browned. Add the tomato paste, garlic, and Italian seasoning; cook, stirring, for 2 minutes.
Photo by Diana Rattray - Meanwhile, pour 2 cups of water into a saucepan and boil over high heat. Pour the boiling water over the vegetables in the sauté pan. Add the spaghetti and stir to blend. Taste and season with salt and pepper as needed. Place the sausages on the spaghetti mixture and bring to a simmer. Cover the pan and transfer it to the oven.
Photo by Diana Rattray - Bake the spaghetti for 25 to 30 minutes or until all the water is absorbed. Remove the pan to a rack and set the oven to broil. In a small bowl, combine the Parmesan cheese, breadcrumbs, and chopped parsley. Toss with the remaining 1 tablespoon of olive oil.
Photo by Diana Rattray - Sprinkle the breadcrumb mixture over the spaghetti and place the pan under the broiler for about 3 minutes or until the topping crumbs are crisp and golden brown.
Photo by Diana Rattray - Enjoy!
Photo by Diana Rattray
