One-Pot Easy Homemade Spaghetti-O’s with Italian Sausage Recipe

Introduction

This 1-Pot Easy Homemade Spaghetti-O’s recipe with Italian sausage is a comforting, flavorful twist on a childhood classic. Ready in under 30 minutes, it’s perfect for busy weeknights when you want a hearty, satisfying meal with minimal cleanup.

Ingredients

• 2 tablespoons olive oil
• 1 lb ground Italian sausage (or links with casings removed)
• 1 small shallot, finely chopped
• 1 tablespoon garlic paste (or 6 garlic cloves, finely minced)
• 2 teaspoons dried oregano
• Kosher salt & freshly ground black pepper, to taste
• 1 (28-ounce) can whole peeled tomatoes (preferably San Marzano)
• ¼ – ⅓ cup fresh chopped basil
• 1 lb dried Anellini pasta (or any short-cut pasta)
• 3 cups chicken stock or broth, plus more as needed
• 2 tablespoons butter
• Fresh grated parmesan, for serving (optional)

Instructions

1. Step 1: In a large Dutch oven over medium heat, heat the olive oil. Add the Italian sausage and use a wooden spoon to break it up. Cook until browned and slightly crisp, about 7-8 minutes.
2. Step 2: Add the chopped shallot to the pot and cook with the sausage until softened, about 1-2 minutes. Stir in the garlic paste and cook for another minute until fragrant. Season with oregano, salt, and pepper to taste.
3. Step 3: Hold your hand over the pot and crush the whole peeled tomatoes with your hand before adding them in, including the sauce from the can. Stir in the chopped basil until well combined. Optionally, use a potato masher to gently break down the tomatoes for a jammy texture.
4. Step 4: Stir in the dried pasta, tossing briefly with the sausage mixture. Pour in the chicken stock or broth until the pasta is covered. Reduce heat to medium-low and cover the pot with a lid left slightly ajar. Cook 15-17 minutes, stirring occasionally, until pasta is tender.
5. Step 5: Remove from heat and stir in the butter until melted and incorporated. Add more warmed broth if you’d prefer a thinner sauce.
6. Step 6: Divide the homemade Spaghetti-O’s into bowls and top with freshly grated parmesan, if desired. Serve warm and enjoy!

Tips & Variations

• Substitute ground turkey or chicken for a leaner version without sacrificing flavor.
• Try different short-cut pastas like ditalini or small shells if Anellini pasta isn’t available.
• For extra heat, add a pinch of red pepper flakes when cooking the sausage.
• Use homemade chicken broth to boost depth of flavor if you have it on hand.

Storage

Store leftover Spaghetti-O’s in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth if the sauce has thickened too much. This dish does not freeze well because the pasta tends to become mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, you can omit the Italian sausage and use a plant-based sausage substitute or add sautéed mushrooms and extra vegetables for a vegetarian version.

Can I use canned diced tomatoes instead of whole peeled?

Yes, canned diced tomatoes work fine, but the dish may have a slightly different texture. Crushing whole tomatoes by hand creates a nice, rustic sauce.

One-Pot Easy Homemade Spaghetti-O’s with Italian Sausage Recipe

Pin Recipe

Print Recipe

★★★★★

4.5 from 85 reviews

This easy, one-pot homemade Spaghetti-O’s recipe features Italian sausage simmered with tomatoes, garlic, and herbs, combined with tender Anellini pasta cooked directly in flavorful chicken broth. Ready in under 40 minutes, it’s a comforting, kid-friendly pasta dish with rich homemade tomato sauce and optional parmesan topping.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Pasta
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Meat and Aromatics

• 2 tablespoons olive oil
• 1 lb ground Italian sausage (or links with casings removed)
• 1 small shallot, finely chopped
• 1 tablespoon garlic paste (or 6 garlic cloves, finely minced)
• 2 teaspoons dried oregano
• Kosher salt & freshly ground black pepper – to taste

Tomato Sauce

• 1 (28-ounce) can whole peeled tomatoes (San Marzano recommended)
• ¼ – ⅓ cup fresh chopped basil

Pasta and Liquids

• 1 lb dried Anellini pasta (or any short-cut pasta)
• 3 cups chicken stock or broth, plus more as needed

Finishing Touches

• 2 tablespoons butter
• Fresh grated parmesan, for serving (optional)

Instructions

1. Brown the sausage: In a large Dutch oven over medium heat, warm the olive oil. Add the ground Italian sausage, breaking it up with a wooden utensil. Cook until the sausage is fully browned and slightly crisp, about 7-8 minutes.
2. Sauté shallots and garlic: Add the chopped shallot to the browned sausage and cook until softened, about 1-2 minutes. Stir in the garlic paste and cook for another minute until fragrant. Season with dried oregano, kosher salt, and freshly ground black pepper to taste.
3. Add and crush tomatoes: Carefully pour the whole peeled tomatoes into your hand over the pot, crushing them before adding. Repeat until all tomatoes and their juices are in the pot. Stir in the chopped fresh basil. Optionally, use a potato masher to break down the tomatoes further for a jammy texture.
4. Combine pasta and broth: Add the dried pasta into the pot and toss to combine briefly with the meat and tomato mixture. Pour in 3 cups of chicken stock or broth, ensuring the pasta is submerged. Stir well, then reduce heat to medium-low. Cover with a lid left slightly ajar.
5. Cook the pasta: Simmer for about 15-17 minutes, or until the pasta is tender and cooked through, stirring occasionally to prevent sticking. Add more broth if needed for a thinner consistency.
6. Finish with butter: Remove the pot from heat and stir in the butter until melted and fully incorporated for richness.
7. Serve: Spoon the homemade Spaghetti-O’s into bowls, garnish generously with freshly grated parmesan if desired, and enjoy warm.

Notes

• Use good quality San Marzano tomatoes for a sweeter, less acidic tomato sauce.
• You can substitute Anellini with other small, short-cut pasta shapes like ditalini or elbow macaroni.
• If you want a vegetarian version, omit the sausage and use vegetable broth instead of chicken stock.
• Adding butter at the end enriches the sauce and rounds out the flavors.
• Adjust salt and pepper at the end as sausage seasoning and broth can vary in saltiness.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: Spaghetti O’s, Italian sausage pasta, one pot pasta, homemade spaghetti os, easy pasta recipe, kid-friendly dinner, tomato pasta sauce