Simple Italian Sausage Spaghetti Dinner
This sausage spaghetti puts a full meat sauce on the table in about an hour, using one pan and a handful of pantry cans. Crumbled Italian sausage seasons the sauce as it cooks, and a splash of wine lifts the browned bits off the pan. No-salt-added tomatoes let you control the seasoning, while whole grain spaghetti gives the dish a nuttier bite. Choose mild or hot sausage to set the heat.
Instructions
Start the spaghetti in a pot of water and cook it following the package directions. The sauce comes together while it boils, so keep an eye on both.
Heat the oil in a 4½-quart saucepan or Dutch oven over medium-high heat. Peel and finely chop the onion, dropping it into the pan as you go.
Squeeze the sausage out of its casings if it has them, and crumble it into the pan. Stir and break up the meat for about 5 minutes, until the sausage is cooked through and the onion is tender.
Pour in the wine and scrape the bottom of the pan with your spoon to loosen the browned bits.
Add the diced tomatoes with their juice, the tomato paste, garlic, sugar and Italian seasoning. Stir until the paste is blended in, then lower the heat to medium-low.
Stir in the Parmesan and let the sauce cook gently until the pasta is ready. If you need more time, it can hold on low for up to 30 minutes after the cheese goes in.
Drain the spaghetti and serve the sauce over it.
Make it personal.
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