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

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/one-pot-easy-homemade-spaghetti-os-with-italian-sausage-recipe/