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Italian Sausage Spaghetti Recipe

Italian Sausage Spaghetti Recipe

Spicy slices of leftover sausage and Italian seasoning lend plenty of flavor to this speedy spaghetti sauce from Joyce Hostetler of Midway, Arkansas. The chunky mixture turns a plate of pasta into a satisfying second-day supper.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:5 servings


  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 2 teaspoons olive oil
  • 3 garlic cloves, minced
  • 5 cooked Italian sausage links, cut into 1/4-inch slices
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 1/4 cup water
  • 1 teaspoon sugar
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Hot cooked spaghetti


  • 1. In a large saucepan, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the sausage, tomatoes, tomato paste, water, sugar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Serve with spaghetti. Yield: 5 servings.

Nutritional Facts

1 serving (1 each) equals 364 calories, 23 g fat (8 g saturated fat), 65 mg cholesterol, 1,230 mg sodium, 20 g carbohydrate, 5 g fiber, 19 g protein.

Reviews for Italian Sausage Spaghetti

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Reviewed Jan. 24, 2013

"Leftover sauce makes for a great Italian sandwich the next day. Just layer a slice of mozzarella in a hoagie bun, spoon in hot tomato-sausage mixture, and top with a sprinkling of Parmesan cheese."

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.