We all love those one-pot wonders, right? When I cooked up this one-pot Italian Sausage Spaghetti, in my mind I was thinking okay, so it’s another spaghetti dinner. Sure, we love spaghetti, but don’t hold the presses for another pot of pasta, if you know what I mean. I liked the idea of everything cooking in my big pot. I liked the idea of warming some bread, tossing a simple salad and sitting down to an effortless supper with my guys.
When Hubby came to the table, he looked down into the big bowl of pasta and remarked that the sauce seemed “light” as in a lighter shade of red than what he was use to seeing. It resembled Spaghetti Bolognese. I will admit, it tastes more like a Bolognese, too. Yeah, this was one rich, creamy one-pot spaghetti. So hold the presses!! This is “Company’s Coming” good.
One-Pot Italian Sausage Creamy Spaghetti
1 lb bulk Italian Sausage
12 oz uncooked Spaghetti, broken in half
1 can (28 oz) Italian Crushed Tomatoes with Basil
32 oz Chicken Broth
1/2 cup Heavy Cream
1/4 cup Red Wine
1/4 teaspoon Red Pepper Flakes
1/4 cup Italian Cheese Blend, optional
1/4 cup Basil leaves, optional
In 8-quart stockpot, cook sausage over medium-high heat 5 to 7 minutes or until no longer pink; drain.
Break spaghetti pasta in half. Add spaghetti, tomatoes, broth, cream and pepper flakes to the stockpot; heat to boiling.
Reduce heat to medium, cook 15 to 20 minutes, stirring frequently until pasta is tender and sauce is thick and creamy.
Garnish with Italian cheese and fresh basil.
Serve with warm French Bread and toss salad
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