Spaghetti and Italian Sausage

Sunday Sauce never tasted so good with this recipe for Spaghetti and Italian Sausage, an Italian-American classic.

I’ve been making this recipe since I was a little girl. I made it on Sundays alongside my mother and Italian grandmother growing up and I’m so happy to pass it on to you.

Sunday Sauce And So Much More

When I say this is a staple in my house I really mean it. Once every few weeks, I make a huge pot of it this sauce and we have it for Sunday dinner.

Then I break it up into portions (some with sausage and some without) and freeze it for easy weeknight meals when we need them.

Step by Step Instructions

Start with browning the sausages until they are a deep brown. Remove from heat and set aside.

Heat some olive oil in a large pot and saute chopped onions until soft.

Add garlic and cook another minute before adding the crushed tomatoes.

Add the browned sausage

Add fresh basil and parsley.

Stir in seasoning, bring to a boil, and simmer at least one hour.

As the sauce cooks, it thickens and becomes more and more flavorful the longer it cooks.

Taste for seasoning before serving and season to taste and serve over spaghetti.

Enjoy Every Last bite.

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Let’s Make

Spaghetti and Italian Sausage

Make this Italian classic for a plate of Italian comfort and prove that everything is better homemade.

5 from 7 votes

Prep20 minutes

Cook3 hours

Total3 hours 20 minutes

Serves: 4 people

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Ingredients

• 3 tablespoons olive oil
• 2 pounds good quality Italian sausages
• 1 large onion finely chopped
• 8 large garlic cloves minced
• 4 28-ounce cans crushed tomatoes with added puree
• 12 large basil leaves torn
• a good handful of fresh parsley chopped with the stalks
• 2 tablespoons teaspoons fresh oregano leaves chopped or dried
• Salt
• Pepper

Cups – Metric

Instructions

• Heat 2 tablespoons of olive oil a large saucepan over medium-high heat.
• Pierce the sausages in several places with a fork (this keeps them from bursting when cooked) and add them to the saucepan.
• Brown the sausages until they are a deep brown (being careful not to let them stick to the pan) Remove the sausages from the pan and set aside (disregarding all but 1 tablespoons of fat in the pan).
• Heat one tablespoon of olive oil in the pan with the remaining fat from the sausage (if there was no leftover fat from the sausage, use two tablespoons of oil instead).
• Add the onion and sauté over medium heat, stirring frequently until they start to look transparent (about 5 minutes).
• Add the garlic and sauté for another minute.
• Add the crushed tomatoes and stir well to combine.
• Add the herbs along with some salt and pepper and stir to combine all the ingredients.
• Bring the mixture to a boil and reduce the heat to low. Simmer for 2-3 hours, stirring frequently to make sure the sauce doesn’t stick to the pan.
• Taste the sauce before serving to make sure it doesn’t need more seasoning.
• Bring a large pan of water to a boil and cook the spaghetti according to the package instructions being careful not to overcook.
• Serve the sausage and sauce over spaghetti.

Tips + Notes

Tips For The Perfect Spaghetti and Italian Sausage

• Cook Slow and Low. The longer the sauce cooks, the better it tastes.
• Don’t forget to stir! Be sure to stir your sauce every half hour or so to avoid sticking to the bottom of the pot.
• During the cooking process, if the sauce looks too thick, add a 1/2 cup of water at a time until it’s your desired consistency.
• If you like your sauce extra thick, you can add a couple of tablespoons of tomato paste to the sauce to thicken it.
• If the sauce is too acidic you can add a teaspoon of sugar at a time to balance it out.
• If the sauce tastes too sweet, you can add a teaspoon of red wine vinegar at a time (tasting in between) to cut the sweetness.
• You can also cook this recipe in a slow cooker – Prepare on your stove up to the simmering step, and then throw everything into your slow cooker. Cook on low heat for up to 8 hours.

Nutrition Information:

Calories: 935kcal (47%)| Carbohydrates: 7g (2%)| Protein: 33g (66%)| Fat: 85g (131%)| Saturated Fat: 27g (169%)| Cholesterol: 172mg (57%)| Sodium: 1662mg (72%)| Potassium: 669mg (19%)| Fiber: 1g (4%)| Sugar: 1g (1%)| Vitamin A: 105IU (2%)| Vitamin C: 8.7mg (11%)| Calcium: 98mg (10%)| Iron: 3.8mg (21%)

Author:Erren Hart

Course:Main

Cuisine:Italian

Keyword:Italian Sausage recipe, Spaghetti in Sausage, Sunday Sauce

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Update Notes: This post was originally published in 2014, but was republished with new photos, step by step instructions, tips, and FAQs in Jan of 2020.