Spaghetti is a very traditional dish that is served in most home in America, it’s a family favorite in our house plus an easy and fast dish to make! This past week instead of using meatballs, we decided to use Italian Sausage. It gave a fairly ordinary dish a nice boost of flavor.
I used Johnsonville Italian Sausage, cooked it in the skillet then sliced it up to make it smaller pieces for our spaghetti. Another reason why I love spaghetti is because my picky eater will eat it. It’s always nice when he will actually eat what we are eating even if it does turn into a mess of spaghetti sauce on him!
Italian Sausage Spaghetti
- 1 Package Italian Sausage Thawed
- 1 16 oz Package of Spaghetti Pasta I use Tinkyada for Gluten Free.
- 1 Jar Spaghetti Sauce
- Grated Parmesan Cheese
- In a large stock pot, make the pasta according to the package.
- While the pasta is cooking, I use a large skillet sprayed with non stick cooking spray and cook on low-medium heat the Italian sausage. To avoid burning be sure to constantly turn the sausage. This typically takes about 20 minutes to cook. Once they are nearly cooked, I then take them out of the skillet and slice them to make small chunks for the spaghetti. If they are still a little pink in the middle, toss them back in the skillet for about 5 minutes.
- Once the pasta is done, drain and return to the stock pot, add in the cooked sausage.
- Warm the spaghetti sauce in the microwave for 1-2 minutes, be sure to cover it to avoid splattering in the microwave.
- When removing the jar of spaghetti sauce use a towel, be careful because it will be hot.
- Pour the spaghetti sauce into the stock pot with the pasta and sausage, mix well.
- Top with grated Parmesan cheese and serve.
Enjoy this easy twist to spaghetti!
Disclosure: I am a blog ambassador for Johnsonville; however, this is not a compensated post. All thoughts, opinions, and recipes are my own.
Need more recipe ideas? Check out the Recipe Index by Mommy Hates Cooking.