This Homemade Spaghettios recipe with Sausage and creamy sauce are a grown-up twist on the nostalgic childhood favorite, with a rich, basil-infused sauce! Ready in 30 minutes!
JUMP TO RECIPEIf you grew up eating the canned childhood classic like me, you'll love this adult recipe for Homemade Spaghettios. With a creamy sauce made with a rich tomato base, heavy cream, Pecorino Romano and Parmesan cheeses, and Italian sausage cooked right into the sauce, this one pot pasta takes this nostalgic favorite to a whole new level of delicious.
As a kid, I always ate my Spaghettios with a generous portion of grated Parmesan cheese, so this indulgent recipe pays homage to that flavor.
Table of Contents
- Why you'll love this recipe
- Ingredient Notes
- Step by Step Instructions (with photos)
- Variations
- Storage and Reheating
- FAQ (Frequently Asked Questions)
- More great pasta recipes
Why you'll love this recipe
One Pot. This Homemade Spaghettios recipe comes together start-to-finish in one pot, making for easy cleanup!
Elevated Childhood Favorite. With additions like Italian sausage, heavy cream, and fresh basil, this recipe takes the nostalgic childhood favorite into adulthood.
Ingredient Notes
Italian sausage. You can choose sweet or hot Italian sausage for this recipe. I love the bold flavor of a spicy Italian sausage for a little kick, but both work great in this recipe. You'll remove the casings, and brown them before adding the remaining sauce ingredients to add depth and flavor.
Tomato paste. This will serve as the main flavoring for the tomato-based sauce- no need for tomato sauce! Give it a few minutes to "toast" in the pan before adding the chicken broth and pasta to the pan to deepen the flavor.
Chicken broth. You'll use this to both cook the pasta, and add richness to the finished pasta sauce, all in one pan!
Annelli Siciliani Pasta. This pasta shape is the classic for Spaghettios, with a ring shape. Classically used for Baked Anelletti, this pasta is the perfect shape for recreating the childhood favorite.
Basil leaves. Fresh basil leaves are used in this recipe for both flavoring the sauce, and garnishing the finished pasta for a burst of fresh flavor.
Pecorino Romano and Parmesan cheese. The combo of sharp and salty Pecorino and nutty and rich Parmesan give this pasta an ultra-decadent and cheesy flavor.
Heavy cream. This goes in at the end of cooking with the basil to give the sauce an ultra creamy vodka sauce feel.
Step by Step Instructions (with photos)
Below is a step-by-step visual guide with sensory cues for making the perfect Homemade Spaghettios, every time!
Variations
| Meatless | To make a meatless version, omit the sausage, or replace it with veggies like zucchini, yellow squash, or bell peppers. |
| Mini Meatballs | Use mini meatballs in place of the sausage for a more traditional Spaghettios vibe! You can use homemade or frozen meatballs. |
| Gluten Free | Make this recipe gluten free by swapping in your favorite small shaped gluten free pasta. |
Homemade Spaghettios Recipe
Equipment
- large deep saute pan or deep cast iron skillet
Ingredients
- 1 tablespoon olive oil
- 2 tablespoon butter
- 4 links sweet or spicy Italian sausage, casings removed
- 1 shallot, minced
- 4 cloves garlic, minced
- 1 teaspoon Diamond crystal salt
- ¼ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon dried oregano
- ½ cup tomato paste
- 3 cups chicken broth (low sodium)
- 2 cups Annelli Siciliani pasta, or another small shape
- ¾ cup heavy cream
- 3 tablespoon fresh basil leaves, chopped, (plus more for serving)
- ½ cup grated pecorino romano cheese
- ½ cup grated parmesan cheese
Instructions
- Heat olive oil and butter in a large skillet or sauté pan over medium-high heat until butter is melted. 2. Add sausage and cook, breaking up as you go, until cooked through, 3-5 minutes. 3. Add shallot and garlic, and cook until softened and garlic is lightly browned, 2-3 minutes. 4. Add red pepper flakes, dried oregano, salt and pepper. Stir to combine and cook 1 minute. 5. Add tomato paste, reduce heat to medium and stir to combine. Cook 2-3 minutes, until deepened in color. 6. Add chicken broth and pasta, stir, and bring to a boil over high heat. 7. Once boiling, reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes until most liquid is reduced. Be sure to stir occasionally to keep pasta from sticking. 8. Stir in heavy cream and basil, and bring heat to medium. Cook 10-12 minutes more, covered with a lid (stirring occasionally to prevent sticking), until pasta is cooked through and sauce is thick and creamy. 9. Turn off heat, and stir in Pecorino and Parmesan cheeses until fully combined. Serve with additional basil.
Nutrition
Storage and Reheating
Refrigerator. To store, cool pasta to room temperature, and store in an airtight container in the refrigerator for up to 4 days.
Freezer. I do not recommend freezing this pasta, since freezing will break down the noodles and they can become mushy.
Reheating. To reheat, warm through in a small saucepan with a splash of water, chicken broth, or cream to loosen it up until warmed through over low heat. You can also microwave it covered in a bowl with a bit of liquid in 30 second intervals, stirring in between, until desired temperature is reached.
FAQ (Frequently Asked Questions)
Why is my sauce too thick?
If your sauce comes out a bit too thick after adding the cheese, add a bit of additional chicken broth a little at a time to loosen it up for a creamier consistency.
What other pasta shapes can I use for this recipe?
Any small shaped pasta will work for this recipe if you can't find Annelli Siciliana pasta (I got mine from Amazon). Ditalini or medium shell pasta would both be great swaps!
More great pasta recipes
If you love these easy Homemade Spaghettios, you'll love these great pasta recipes, too!
Try my Easy Spicy Spaghetti Arrabbiata Pasta, made with hot cherry peppers!
Make my easy 20 minute Creamy Roasted Red Pepper Pasta!
© Jawns I Cooked. All images & content are the sole property of Jawns I Cooked. Please ask permission prior to using my photos. If you would like to share one of my recipes, please link back to this post and re-write the instructions in your own words.
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