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This one pot spaghetti is a quick, tasty pasta recipe with a rich tomato sauce packed with juicy pork sausage, peppers, and mushrooms. It’s an easy dinner that’s on the table in 30 minutes!
Like my one-pot caprese pasta, this recipe cooks the whole recipe all in the same pot. Spaghetti and all! For another easy pasta with meat sauce, check out my rigatoni bolognese.
I vividly remember one of the first times I made this one-pot spaghetti. My daughter was three at the time and obsessed with bread. More specifically, sopping up all things saucy with a dinner roll, or whichever white bread we had in the pantry. That’s exactly what she did when I served up this meaty spaghetti. The red sauce was everywhere. Shirt, pants, mouth. I took that as a sign that it was a hit! And it’s stayed a family favorite even years later.
Reasons to Love This One-Pot Spaghetti Recipe
- One pot. My mom was cooking meals in one pot before it was cool 😎. But I did grow up eating a TON of one-pot dinners. After becoming a mom myself, I’m forever grateful for her wisdom in the kitchen! One pot means less fussing, less cleaning, and loads of flavor.
- The BEST spaghetti sauce. The sauce in this recipe is a variation of my favorite homemade spaghetti sauce. It’s made with juicy pork sausage instead of beef, with savory tomato sauce, mushrooms, and tender green bell peppers. It’s sort of like the classic pizza combo, in pasta sauce form. Delish.
- Quick. This spaghetti recipe is perfect for last-minute weeknight dinners since it’s ready in 30 minutes. With just one pot to clean afterward, that part is quick, too!
Ingredients You’ll Need
Making spaghetti in one pot calls for the following ingredients. I’ve included some notes here, and you’ll find the full recipe with amounts in the printable recipe card after the post, plus a photo step-by-step.
- Olive Oil – Or your choice of cooking oil, like avocado, canola, or another vegetable oil. You could also use butter.
- Onion – Diced yellow onion or shallot are good options.
- Bell Pepper – I use green bell pepper. Go with any color you’d like! Seed and dice the pepper before you start.
- Garlic – Freshly minced. You can adapt the number of cloves depending on how strong your garlic is (younger garlic tends to be more pungent than older garlic).
- Sausage – I make this recipe with pork sausage (I like the Country Mild pork sausage from Jimmy Dean). You can use beef, chicken, turkey sausage, or mild or hot Italian sausage. Also, feel free to substitute regular ground meat if needed. In this case, I recommend boosting the flavors with a little extra Italian seasoning.
- Mushrooms – Any kind you’d like. Good options for this one-pot spaghetti are brown, cremini, and baby portobello mushrooms. Canned sliced mushrooms are extra convenient when I don’t have time to pick up fresh ones from the store!
- Tomato Paste – Choose your favorite brand of tomato paste from the store.
- Seasoning – Italian seasoning, thyme, rosemary, salt, and pepper. You can use fresh or dried herbs (you’ll need approximately 3x the amount if you’re using fresh).
- Chicken Broth – Or vegetable stock. I prefer cooking with low-sodium broth or stock.
- Dry Spaghetti – You can also make this recipe with other long-cut pasta, like linguine, bucatini, or fettuccine. Snap the dry pasta in half if it’s too long to fit in the pot.
Tips and Variations
- Don’t overcook the pasta. Not all pasta brands cook the same. I’ve given an estimated cooking time but it’s a good idea to refer to suggested times on the pasta packaging, too. If it’s quick-cooking spaghetti, consider adding slightly less liquid to the pot (broth and water).
- Brown the sausage first. This is an important step that gives the ground meat some color and builds flavor for the sauce that’s to come. Make sure the sausage is cooked through before you add the mushrooms and broth.
- Different veggies. If you’re not a fan of mushrooms, swap them out for another veggie, like broccoli, asparagus, or chopped carrots and celery.
- Vegetarian. Replace the pork sausage with your choice of meatless mince, or substitute pork with extra mushrooms or lentils. Or, skip the meat altogether. I also have a one-pot tomato pasta that’s 100% vegetarian.
Serving Suggestions
I like to bring the full Italian restaurant experience to the table whenever I make pasta for dinner. This means soft breadsticks or crispy grissini dipped in garlic butter sauce and a big Caesar salad or roasted vegetable salad to share. I also love this copycat La Scala chopped salad.
This one pot spaghetti also goes great with a Macedonian bambus cocktail and an appetizer of crab stuffed mushrooms for a romantic dinner for two. Follow that up with coffee crème brûlée for dessert!
Storing and Reheating Leftovers
- Refrigerate. Refrigerate leftover spaghetti and sauce in an airtight container for up to 4 days.
- Reheat. Warm up leftovers in the microwave or on the stovetop until they’re hot throughout. Sprinkle the pasta with a little water or chicken broth if you find it a bit dry.
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One Pot Spaghetti
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- 1 pound mild pork sausage, I use Jimmy Dean's, you can also use ground beef
- 2 cans (4 ounces each) sliced mushrooms
- 6 ounce can of tomato paste
- ½ teaspoon dried Italian Seasoning
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon fresh ground black pepper
- 1 teaspoon salt, or to taste
- 2 cups chicken broth
- 2 cups water
- 8 ounces dry spaghetti, break in half
Instructions
- Sauté the veggies. Heat the olive oil in a large Dutch oven over medium-high heat. Add the onions and peppers and cook for 4 minutes. Stir in garlic and cook for 30 seconds.
- Cook the sausage. Add the sausage and cook for 4 to 5 minutes or until crumbled and browned, stirring occasionally. Drain any excess fat.
- Make the sauce. Return the pot to the heat and add mushrooms. Cook for 1 minute. Stir in tomato paste, then stir in the Italian seasoning, thyme, rosemary, black pepper, and salt. Then, add chicken broth and water and bring to a boil.
- Put it all together. Add the spaghetti to the pot and return to boiling. Finally, reduce the heat to medium-low and boil gently, uncovered, for 10 to 15 minutes or until the spaghetti is thoroughly cooked and the liquid has mostly evaporated.
- Serve. Remove from heat and enjoy!
Equipment
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Spaghetti in One Pot
The best cookware for this one-pot spaghetti recipe is a large Dutch oven or similar heavy-bottomed pot. Follow the steps below:
- Sauté. Start by sautéeing the onions and peppers in oil over medium-high heat. After a few minutes, stir in the garlic.
- Cook the sausage. Next, add the sausage. Brown the meat for 4-5 minutes, breaking it up with a wooden spoon while it cooks. Afterward, drain any excess grease.
- Make the sauce. Now, stir in the mushrooms, followed by the tomato paste and seasonings. Pour in the chicken broth and 2 cups of water before bringing the pot to a boil.
- Add the pasta. Finally, add the spaghetti to the pot with the sauce and lower the heat to a low boil. Cook the spaghetti, uncovered, for 10-15 minutes until the spaghetti is cooked through. Stir, and serve!
More One-Pot Pasta Recipes
I just made this for dinner and it’s amazing! Will definitely be making it again in the future!
For the person who asked about it being runny: mine did seem like it was going to be too watery but it cooked up and made a perfect sauce. I did end up cooking longer than 10-15 minutes, but that may have had to do with my burner. It was perfect!
Why have I never thought to try a sausage sauce like this!? Pure genius and the perfect way to spice up the usual spaghetti night!
Just curious, is the sauce very runny? It seems like a lot of water/broth, and not enough time for it to cook out/evaporate. Also the picture shows grape tomatoes, I don’t see them in the recipe, do you use them?
Thanks
Hi Dawn! Nope, it’s not runny at all. The way you see it in the photo is exactly how it turns out. In as far as the tomatoes, I did not use any, but if you’d like, you can saute halved grape tomatoes together with the peppers and onions. I hope that helps. Have a great Sunday!!
Ugh. Why not use fresh everything? Canned mushrooms? Ugh.
Hi Ellen! Yep, you can definitely use fresh mushrooms.
I’ll take four – make it six – pounds, please.