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Italian Sausage Spaghetti

There are several ways to make Italian sausage spaghetti, and this rare version is my favorite! To get started we cook our Italian sausage until beautifully browned on both sides and just barely cooked through. We transfer the sausages to a plate to cool and use some wine to deglaze those caramelized sausage bits which will add incredible flavor to our sauce. Then we'll add jarred pasta sauce and water, and bring that up to a simmer. We'll slice each sausage into 4 equal pieces and transfer them (and any accumulated juices, for extra flavor!) into the sauce. Then begins the flavor transformation--a long, slow, 1 1/2 hour simmer of the sauce allows the garlic, herbs, and fennel in the sausage to infuse into the sauce. It also makes the sausages super tender with a lovely, meatball-like texture! Just before the sauce is finished, we'll boil up some spaghetti and toss that into the hot sauce, stirring to coat and letting it sit for a minute to absorb the flavor. Top it off with a little grated Parmesan and parsley and dinner's ready! Get Chef John's recipe for Italian Sausage Spaghetti.

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