One-Pan Crispy Spaghetti and Sausage

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Published on 05/7/21
plate with baked crispy spaghetti, a breadstick, and italian sausage
The Spruce / Diana Rattray
Prep: 10 mins
Cook: 45 mins
Total: 55 mins
Servings: 4 servings
Yield: 1 pan
Nutrition Facts (per serving)
623 Calories
37g Fat
42g Carbs
30g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 623
% Daily Value*
Total Fat 37g 48%
Saturated Fat 13g 66%
Cholesterol 70mg 23%
Sodium 1370mg 60%
Total Carbohydrate 42g 15%
Dietary Fiber 4g 15%
Total Sugars 9g
Protein 30g
Vitamin C 14mg 69%
Calcium 150mg 12%
Iron 4mg 23%
Potassium 777mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This pasta meal is effortless and versatile, and because everything is cooked in just one pan, cleanup is a breeze. You'll use the same deep, oven-safe skillet or sauté pan to brown the sausages, sauté the vegetables, and cook the pasta, so there's no need for an extra pasta pot or colander. It's an excellent one-pot family meal that can be cooked and enjoyed any night of the week.

The Parmesan and breadcrumb topping provides the perfect finishing touch, adding appealing crunch and texture to the dish. The pasta dish is easy to customize as well. If you're craving a meatless meal, you can double up on the vegetables and cheese and omit the sausages. Or swap out the pork Italian sausage with turkey sausage or a spicy variety of fresh sausage.

For a comforting, well-rounded dinner, add some Parmesan breadsticks or garlic bread and a tossed green salad.

Ingredients

  • 1 tablespoon olive oil

  • 4 to 6 link Italian sausages

  • 1 cup diced onion

  • 1/2 cup diced carrot

  • 1/2 cup diced celery

  • 1 teaspoon kosher salt (plus more to taste)

  • 1/4 teaspoon ground black pepper (plus more to taste)

  • 1/4 cup tomato paste

  • 4 cloves garlic

  • 2 teaspoons Italian seasoning

  • 1 dash crushed red pepper flakes

  • 2 1/3 cups water

  • 8 ounces thin spaghetti (broken)

  • 1/4 cup grated Parmesan cheese

  • 1/3 cup fresh breadcrumbs (day-old bread ground in a food processor)

  • 1/4 cup chopped parsley

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 425 F.

    ingredients for baked crispy spaghetti and sausages
    The Spruce / Diana Rattray

  2. Heat the oil in a large, ovenproof sauté pan over medium-high heat. Add the sausages and sear for about 6 minutes, turning frequently to brown on all sides.

    browning the italian sausages
    The Spruce / Diana Rattray

  3. Remove the sausages to a plate and set aside. Pour off any excess drippings. Add the diced onion, carrot, and celery to the skillet and season lightly with salt and pepper. Cook for 4 minutes, or until the onion is lightly browned.

    soffritto, a mixture of carrots, onions, and celery, is sauteed
    The Spruce / Diana Rattray

  4. Add the tomato paste, garlic, Italian seasoning, 1/4 teaspoon black pepper, and crushed red pepper flakes (if using) to the skillet and continue to cook for 2 minutes, stirring constantly.

    add the tomato paste to the pan
    The Spruce / Diana Rattray

  5. Meanwhile, put the water in a saucepan with 1 teaspoon of kosher salt and bring it to a boil over high heat. Alternatively, add the water and salt to a microwave-safe bowl or large cup and bring it to a boil in the microwave oven.

    boil water with salt
    The Spruce / Diana Rattray

  6. Pour the water over the vegetables in the sauté pan. Add the spaghetti and stir to blend ingredients. Place the sausages on the spaghetti mixture and bring the mixture to a simmer. Cover the pan and transfer it to the oven. Bake the spaghetti for 25 to 30 minutes, or until all of the water is absorbed. Remove the pan to a rack and set the oven to broil.

    assembling spaghetti and sausages in the saute pan
    The Spruce / Diana Rattray

  7. In a small bowl, combine the Parmesan cheese, breadcrumbs, and chopped parsley.

    breadcrumb mixture with parmesan cheese and parsley
    The Spruce / Diana Rattray

  8. Sprinkle the breadcrumb mixture over the spaghetti and place the pan under the broiler for about 3 minutes, or until the topping crumbs are crisp and golden brown.

    saute pan with baked crispy spaghetti and sausages
    The Spruce / Diana Rattray

  9. Serve immediately in bowls or on plates.

    plate with baked crispy spaghetti, a breadstick, and italian sausage
    The Spruce / Diana Rattray

How to Store Leftovers

Transfer any leftover pasta and sausages to shallow covered containers within 2 hours of cooking. Refrigerate the leftovers for up to 3 days.

How to Make Fresh Breadcrumbs

  • Dry a few slices of fresh bread in a 300 F oven for about 15 minutes, turning about halfway through. The bread should be dry, not toasted or browned.
  • Let the dried bread cool, and then tear it onto small pieces.
  • Place the bread pieces in a food processor and pulse until the crumbs are the desired consistency.
  • Use the breadcrumbs right away or transfer them to freezer bags and freeze for up to 3 months.

Recipe Variation

Crispy Pasta With Ground Meat: Brown 1 pound of ground beef, turkey, or bulk ground sausage meat. Remove to a plate and set aside. Drain off any excess drippings. After sautéeing the vegetables and adding the water and spaghetti, spoon the browned ground meat over the top, cover the pan, and continue to cook as directed.

Does Tomato Paste Freeze Well?

If you are only using part of a can of tomato paste, you can freeze the remaining tomato paste to use in soups, sauces, and other recipes. Line a baking sheet with a sheet of parchment or wax paper. Drop 1-tablespoon portions of tomato paste onto the lined baking sheet. Freeze the tomato paste until it is solid and then transfer it to a freezer bag.