PREP TIME: 15 MINS | COOK TIME: 30 MINS | TOTAL TIME: 45 MINS | YIELD: 4-6
Using simple ingredients, you’ll be able to whip up this simple comfort food that your entire family will love. This is another one-pot meal to try if you enjoy easy, quick, and versatile recipes to save the day.
INGREDIENTS
1 pound of ground Italian sausage (hot or mild)
2 tbsp of cooking oil (like olive oil or butter)
1 medium onion, diced
4 large cloves of garlic, minced (about 2 tbsp)
1 sweet bell pepper (red, orange, or yellow), diced
1 tbsp of dried fennel seed (optional)
2 tsp of dried Italian seasoning OR oregano
1 (15 ounces) can of fire-roasted diced tomatoes
1/4 tsp of crushed red pepper flakes
3 c. of low-sodium broth (beef, chicken, or vegetable)
3/4 c. of full-fat canned coconut milk OR heavy cream
8 oz. of dried spaghetti, broken in half
1/2 c. of grated or shredded cheese (such as Parmesan, mozzarella, or an Italian blend – optional)
1 tbsp of lemon juice OR vinegar (white wine vinegar or balsamic vinegar)
1/2 tsp of black pepper
1/2 tsp of sea salt
HOW TO MAKE CREAMY ONE-POT SPAGHETTI WITH ITALIAN SAUSAGE
Step 1: Heat a medium-sized Dutch oven, stockpot, or saute pan (with tall, straight sides) over medium-high heat. Add the oil and let it warm for a minute before adding the onion and bell pepper. Cook for approximately 3 to 5 minutes, stirring often. Adjust the heat to medium and add the garlic. Stir and cook for a minute more. Now, add the ground sausage and continue to cook for an additional 3 to 5 minutes, breaking the meat apart as it cooks using a spatula.
Step 2: To the pot, add the dried spices, diced tomatoes, broth, and spaghetti (broken in half). Stir while pushing the spaghetti to submerge in the broth. You can add more broth or water 1/4 cup at a time if needed until the spaghetti is barely covered by the liquid.
Step 3: Put the lid on and simmer for about 2 to 3 minutes. To make sure the pasta is not sticking to the bottom of the pot, stir it, then cover it again. Adjust the heat to medium-low and continue to cook for 10 minutes more.
Step 4: Pour in the canned coconut milk/heavy whipping cream. Stir and cover the pot again. Cook for another 5 minutes or until the noodles are tender.
Step 5: Take the pot off the heat, remove the cover, and add the lemon juice or vinegar plus the grated cheese. Toss and adjust the seasoning according to taste. Let the spaghetti rest for about 5 minutes or so. This will give the sauce time to thicken up. To serve, ladle the spaghetti with Italian sausage into bowls and garnish with some more cheese, cracked black pepper, and olive oil. Enjoy!
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