Homemade Spaghetti with Sausage Meat Sauce
Homemade Spaghetti with Sausage Meat Sauce
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Italian
Servings
4
Prep Time
10 minutes
Cook Time
35 minutes
There’s something grounding about a pot of spaghetti simmering on the stove. This version starts with pork sausage instead of plain ground beef, so the sauce turns rich and savory without needing hours to cook.
A little onion, garlic, and tomato paste build the base, and a slow simmer pulls it all together. It’s unfussy, deeply flavorful, and exactly the kind of weeknight comfort that still feels a little special.
Ingredients
- 12 oz spaghetti (or any long pasta)
- 1 lb ground pork sausage (mild or spicy)
- 1 small red or yellow onion, finely diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning or a mix of oregano, basil, and thyme
- ½ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon sugar (balances acidity)
- ¼ cup pasta cooking water (to loosen and emulsify sauce)
- Olive oil, as needed
- Parmesan cheese, for serving
- Fresh basil or parsley, chopped (optional but ideal)
Directions
- Bring a large pot of salted water to a boil. Cook spaghetti until al dente, about 8–9 minutes. Reserve ¼ cup of the pasta water before draining.
- Heat 1 tablespoon olive oil in a large skillet over medium-high. Add the sausage, breaking it apart with a spoon, and cook until browned (5–7 minutes).
- Add diced onion to the pan and cook until softened, about 3 minutes. Add minced garlic and cook 30 seconds until fragrant.
- Stir in tomato paste, crushed tomatoes, salt, pepper, Italian seasoning, red pepper flakes, and sugar. Bring to a simmer.
- Lower the heat to medium-low and let it simmer uncovered for 15–20 minutes, stirring occasionally until thick and glossy. Add a splash of pasta water if it thickens too much.
- Toss the drained spaghetti directly into the sauce. Stir well so the starches coat and bind with the fat from the sausage.
Taste and adjust seasoning, more salt for balance, more sugar if acidic, or a drizzle of olive oil for silkiness.
- Plate with grated Parmesan and a sprinkle of fresh herbs.
Recipe Note
If you want it to taste like you simmered it all day, add 1 tablespoon of butter at the end and let it melt into the sauce. It rounds out the acidity and deepens the flavor instantly.