One Pot Spaghetti With Sausage Recipes

Steps:

• Heat the olive oil in a large, deep skillet over medium heat. When the oil is hot, add the sausage and cook until it starts to brown, about 5 minutes. Add the onions and cook until softened and translucent and the sausage is well browned, another 5 to 7 minutes. Add the oregano, fennel seeds, red pepper flakes, garlic and some salt and black pepper and stir again.
• Next, add the broth, tomato puree and tomato paste and stir well. Add the uncooked pasta into the sauce, bring to a simmer and cook, stirring occasionally, until the pasta is al dente, 15 to 20 minutes.
• Remove from the heat and stir in the mozzarella and mascarpone. Taste and add more seasoning if necessary. Serve with shaved Parmesan and torn basil leaves.

Steps:

• Combine ground sausage, onions, and garlic in a large pot or skillet with tall sides. Cook over medium heat until sausage is cooked through, 5 to 8 minutes. Drain and discard grease.
• Stir water, pasta sauce, and Italian seasoning into the pot; bring to a boil. Stir in spaghetti noodles, return to a boil and cook, stirring occasionally, until noodles are cooked through and sauce has thickened, 17 to 20 minutes.
• Serve topped with grated Parmesan cheese.

Steps:

• Heat 1 tablespoon olive oil in a large wide pot over medium-high heat. Add the sausage and cook, breaking up the meat into small pieces with a wooden spoon, until lightly browned and no longer pink, about 5 minutes. Pour off the fat from the meat.
• Add the remaining 1 tablespoon olive oil and the onion to the skillet; cook, stirring occasionally, until the onion softens, about 5 minutes. Stir in the carrot, garlic and tomato paste and cook until the garlic softens, 1 to 2 minutes.
• Add 4 1/2 cups water, the spaghetti, cherry tomatoes, 1/2 teaspoon salt and a few grinds of pepper to the pot. Increase the heat to high and bring to a boil, then reduce the heat to a simmer; cook, stirring occasionally, until the pasta is tender and the sauce thickens, 10 to 12 minutes. Remove from the heat and add the parsley; season with salt and pepper and toss.

Steps:

• Heat oil in a medium heavy pot over medium-high. Cook sausage, breaking up into about 1" pieces with a wooden spoon, until well browned, 5-7 minutes. Add flour and cook, stirring constantly, until evenly distributed, about 1 minute.
• Combine milk, cream, and 2 cups water in a large bowl or glass measuring cup. Stirring sausage mixture constantly, slowly stream in milk mixture; bring to a simmer. Add 1 1/4 cups Parmesan and cook, stirring constantly, until cheese is melted. Add squash, pasta, garlic, sage, salt, and nutmeg and toss to combine, making sure pasta is covered with liquid. Bring to a boil, then reduce heat to low and bring to a bare simmer. Cook, stirring occasionally, until pasta is cooked through, squash is beginning to break down, and sauce is reduced and glossy, about 20 minutes.
• Pluck out and discard sage. Transfer pasta to a platter. Top with remaining 1/4 cup Parmesan and a few cranks of pepper.

Steps:

• In 8-inch skillet, melt butter over medium heat. Toast bread crumbs in butter 2 to 3 minutes, stirring frequently, until browned. Transfer to small bowl; set aside.
• In 5-quart Dutch oven, heat oil over medium heat. Add sausage; cook 6 to 8 minutes, stirring occasionally, until no longer pink. Using slotted spoon, transfer to bowl; cover and keep warm. Add onions, bell pepper, Italian seasoning and salt to oil and drippings in pan; cook over medium-high heat 5 to 7 minutes or until softened and starting to brown.
• Stir in broth and tomatoes; heat to boiling. Stir in pasta; return to boiling. Reduce heat; simmer uncovered 18 to 20 minutes, stirring occasionally, until pasta is cooked to desired tenderness and sauce is thickened. Stir in sausage. Stir in spinach; continue to stir 30 to 60 seconds or until wilted.
• Remove from heat; top with cheese. Top with basil and toasted bread crumbs.

Steps:

• Heat the oil in a 12-inch, deep skillet with a tight-fitting lid or a Dutch oven over medium-high until shimmering. Use your hands to pull the sausages apart into small pieces; add to the skillet and cook untouched for 1 minute.
• Continue to cook for another 4 to 6 minutes, stirring at 1-minute intervals and breaking up the sausage into 1/2-inch chunks, until browned and crispy on the outside with no pink remaining. If you have more than 1 tablespoon of fat in the pan, drain the excess.
• Carefully pour in the passata (it may splatter), then add the cumin, red-pepper flakes and 2 cups water, stirring to combine. Season with salt and increase the heat to bring to a boil.
• Add the pasta, coating it with the liquid. (It won't be fully submerged, and that's OK.) Adjust the heat to maintain an active simmer with small bubbles forming on the surface. Cover and let cook, stirring every few minutes to make sure nothing is sticking at the bottom of the pan, until the pasta is al dente, about 1 minute less than the package instructions. If the pasta is still hard at this point, add a few tablespoons of warm water at a time and cook until just al dente. Depending on your pasta size and shape, you may need to add several tablespoons of water.
• When the pasta is just al dente, reduce the heat to low and season to taste with salt. Stir in the spinach in batches, and cook, uncovered, until most of the spinach is wilted, about 1 minute more. (It will continue to wilt in the heat of the pasta after you serve it.) If the pasta seems too dry, add 1 tablespoon warm water at a time until it reaches your desired consistency.
• Divide pasta among serving bowls and top with Parmesan.