In Italy, sausage-based spaghetti sauces show up in kitchens from Rome to Calabria. Families usually enjoy it on Sundays, but quick versions like this Sausage and Basil Spaghetti have found a place in busy weeknights too. You’ll often find it served with a wedge of bread or a glass of red wine, especially in southern parts of the country.
I like this version because it uses ingredients I always keep on hand, so this recipe is just speedy. Pork sausage cooks fast and already carries enough seasoning to support the sauce. The combination of tomato sauce, diced tomato, and tomato paste keeps the taste layered without taking extra time. A touch of beef broth deepens the base, and fresh basil cuts through that richness just enough.
Unlike other spaghetti recipes that rely heavily on dried herbs or sugar, this one keeps the basil forward and doesn’t lean on extra add-ons. I also like how the pasta water helps the sauce cling to the noodles without needing anything fancy.
If you’re looking for a straight-up pasta recipe that won’t stall your evening, this is it. Let’s look at what Sausage and Basil Spaghetti actually is before we move to how to prep it right.
What is Sausage and Basil Spaghetti?
Sausage and Basil Spaghetti is a pasta dish made with cooked spaghetti tossed in tomato sauce, pork sausage, and fresh basil. Spaghetti itself comes from the word “spago,” meaning “thin string” in Italian. The meat sauce borrows from ragù traditions but skips the long simmer times.
The dish is popular because it cooks fast and doesn’t need many ingredients. In Italian homes, this version is common during colder months since sausage keeps well and tomatoes work from the pantry. Outside Italy, home cooks favor it because it feels hearty without much prep.
Most people think of Italian basil only for pesto, but in this sauce, it softens the sharpness of the tomato. The sausage takes over where ground beef might normally go, and this saves time without losing taste. Some regions in Italy even pair this kind of sauce with orecchiette or penne, but spaghetti is still the go-to.
In some cases, older recipes used wine instead of broth, though beef broth keeps the recipe simpler. Basil was once added only at the end, but folding it in early adds more body to the whole dish. This version of Sausage and Basil Spaghetti holds on to that while sticking to weeknight practicality. Over time, this dish became a comfort food outside Italy too, especially with people who value speed and flavor in one pot.
Ingredients of Sausage and Basil Spaghetti
Pasta
- Spaghetti noodles (1 lb.)
This forms the body of the dish and carries the sauce. Cook until al dente so the noodles don’t go soft after mixing with the sauce.
Meat
- Regular premium pork sausage (1 lb.)
Sausage gives deep flavor and richness without needing extra seasoning. I prefer one with a good amount of fat, since that fat replaces oil when cooking the aromatics.
Tomato Base
- Diced tomato (1 can, 14.5 oz.)
This adds a slightly chunky bite and acidity to keep the sauce from tasting flat. It works together with the tomato sauce and paste for a well-rounded base. - Tomato sauce (1 can, 15 oz.)
This makes up the majority of the sauce’s body. It blends the sausage and tomatoes into a smoother consistency. - Tomato paste (1 can, 6 oz.)
Tomato paste thickens the sauce and deepens the flavor. Stirring it in near the end helps adjust consistency without overcooking everything else.
Aromatics and Herbs
- Yellow onion (1 medium, minced)
Onion builds the base of the sauce and adds sweetness once cooked. I let the sausage fat do the work here, no extra oil needed. - Minced garlic (1 teaspoon)
Garlic gives the sauce a base note of warmth and aroma. Mince it fine so it disappears into the sauce but still seasons it throughout. - Fresh basil leaves (8 leaves, minced)
Basil gives the sauce a fresh taste that cuts through the richness of the sausage. Add it early to let the flavor soak through the sauce. - Italian seasoning (1/2 teaspoon)
This usually includes a mix of dried herbs like oregano, thyme, and marjoram. Even a small amount brings background notes without overpowering the basil.
Liquid and Seasoning
- Salt and ground black pepper (to taste) – These adjust the overall seasoning. I always add them last so I can taste the sauce after it simmers.
- Beef broth (2 cups) – Beef broth builds up the body of the sauce and carries more flavor than water. It gives the tomatoes and sausage something to simmer in while pulling them together.
How This Sausage and Basil Spaghetti Stands Out
Many online versions of Sausage and Basil Spaghetti use ground pork or beef, then build the flavor with sugar, wine, or heavy herbs. I skipped all of that here. Pork sausage brings in enough richness on its own, and it doesn’t need much help. The mix of diced tomato, sauce, and paste builds that strong tomato backbone, without leaning on sugar to round out the taste.
Some recipes also drown the sauce in dried herbs or try to speed things up with shortcuts like canned soup. This version sticks to pantry staples but takes the time to simmer the base until it melds properly. Basil gets added during the cook, not just at the end, so it feels part of the sauce, not just an afterthought.
If we compare it to the traditional Italian meat sauces like ragù or sugo, this one cooks much faster and uses fewer layers. But it still leans on real technique: browning the sausage, sweating the aromatics in rendered fat, and cooking long enough for depth to build.
How to Cook Sausage and Basil Spaghetti
- Start by preparing the pasta – Boil water in a large pot and add a generous pinch of salt. Cook the spaghetti noodles until just al dente, following the package timing. Once done, separate the noodles from the water. Keep the pasta water, you may need a splash of it later to loosen the sauce if it gets too thick.
- Brown the sausage well – Place a large pot over medium heat and drop in the pork sausage. Break it apart with a spoon and cook until the meat turns light brown. Don’t drain the rendered fat—this will flavor the onions and garlic. Cook for about 6 to 8 minutes or until the sausage starts sticking slightly.
- Build the flavor base – Add the minced onion directly into the sausage fat. Stir and let it soften for about 3 minutes, then add in the minced garlic. The aromatics should cook gently without burning, and the fat will carry their flavor throughout the sauce.
- Pour in the tomato elements and broth – Add the diced tomato, tomato sauce, and beef broth. Stir well and bring it to a light boil. This step pulls the base together and begins to reduce the liquid into a sauce.
- Let herbs do their work – Sprinkle in the minced fresh basil and the Italian seasoning. Reduce the heat to low and cover the pot. Cook for 30 minutes, stirring every few minutes to prevent the sausage from sticking or burning.
- Thicken the sauce – Stir in the tomato paste. Add salt and ground black pepper a little at a time and taste the sauce as you go. Let the sauce continue to cook uncovered until it thickens enough to cling to noodles, this should take around 10 minutes.
- Combine and serve – Pour the thickened sauce over the cooked spaghetti and mix until every strand is coated. If the sauce feels too tight, a spoonful or two of the reserved pasta water will loosen it. Plate it right away and top with freshly grated Parmesan. Serve while hot.
What to Have with Sausage and Basil Spaghetti
I usually eat Sausage and Basil Spaghetti with something crisp or light on the side. The sausage already carries plenty of richness, so I lean toward fresh or mildly acidic pairings. Sometimes I’ll prep a quick salad or a light broth soup if I’ve got extra time.
- Garlic Bread – Crusty and toasty, garlic bread is often used to sweep up extra sauce from the plate. I like how the crisp edges contrast with the pasta.
- Caprese Salad – This tomato, mozzarella, and basil salad adds brightness to the meal. It mirrors the basil in the spaghetti and gives the table some color. You can slice everything just before serving and drizzle with olive oil.
- Roasted Zucchini – Lightly seasoned zucchini rounds, roasted until tender, keep the meal grounded. The mildness of zucchini tones down the richness of the sausage without stealing attention. Add a squeeze of lemon just before serving.
- Minestrone Soup – A light vegetable soup works well when you want to stretch the meal. You can serve a small bowl before the pasta. The broth won’t compete with the sauce, and it brings more vegetables to the plate.
- Simple Green Salad – A basic salad with mixed greens, red wine vinegar, and olive oil helps cut through the heaviness of the sauce. Keep the dressing light so it refreshes the palate without dulling the flavor of the pasta.
Sausage and Basil Spaghetti doesn’t need much else when you’ve got these sides. It’s filling but flexible. You can serve it for dinner with family or cook it midweek when time’s tight. So pair it with sides that don’t overpower it, and all of these give you that balance without going overboard.
Sausage and Basil Spaghetti Recipe
Ingredients
- 1 lb. Spaghetti noodles cooked according to package instructions
- 1 lb. regular premium pork sausage
- 1 14.5 oz. can diced tomato
- 1 15 oz. can tomato sauce
- 1 6 oz. can tomato paste
- 8 fresh basil leaves minced
- 1/2 teaspoon Italian seasoning
- 2 cups beef broth
- 1 medium yellow onion minced
- 1 teaspoon minced garlic
- Salt and ground black pepper to taste
Instructions
- Prepare the spaghetti noodles according to package instructions. Separate the noodles from the water. Do not discard the water used to cook the pasta.1 lb. Spaghetti noodles
- Heat a cooking pot and then add the pork sausage. Cook until the color of the sausage gets light brown.1 lb. regular premium pork sausage
- Add the onion and garlic. Saute with the sausage until the onion softens. Note: the oil that was extracted from the sausage should help cook the onion and garlic.1 medium yellow onion, 1 teaspoon minced garlic
- Add the diced tomato, tomato sauce, and beef broth. Stir. Let boil.1 14.5 oz. can diced tomato, 1 15 oz. can tomato sauce, 2 cups beef broth
- Add the fresh basil and Italian seasoning. Cover and then cook in low heat for 30 minutes. You can stir every few minutes to prevent the sausage from sticking on the pan.8 fresh basil leaves, 1/2 teaspoon Italian seasoning
- Add the tomato paste, salt, and ground black pepper. Stir and continue to cook until the texture of the sauce thickens.1 6 oz. can tomato paste, Salt and ground black pepper to taste
- Pour the sauce over the spaghetti and mix.
- Transfer to a plate. Top with grated Parmesan.
- Serve.
Notes
- Save your pasta water. After cooking the noodles, keep at least half a cup of the pasta water. This starchy liquid helps adjust the sauce later if it thickens too much or if the noodles soak up more than expected.
- Use fresh basil if possible. Dried basil won’t bring the same lift to the sauce. If fresh leaves aren’t available, add dried basil in small amounts and include a little extra Italian seasoning to fill the gap.
- Don’t rush the simmer. The 30-minute cook time allows the tomato base and sausage to deepen in flavor. If you shorten this step, the sauce won’t fully develop. Stir occasionally to avoid burning at the bottom of the pot.
- Choose sausage with moderate fat. Avoid overly lean sausage, it won’t release enough fat to cook the onions and garlic properly. On the other hand, sausages that are too fatty can make the sauce greasy. I use one that’s about 80-85% lean.
- Use beef broth, not water. Water will thin the sauce without adding flavor. Broth gives it more body and helps carry the sausage’s taste throughout. Chicken broth can work in a pinch, but beef pairs better with tomato.
This recipe sauce look spicy. Will try it soon.
Thanks for the feedback.
It might look spicy, but it isn’t at all. There is no chili nor any spicy ingredient.
However, I added some chili flakes when i was about to eat it. I think that It was better spicy, unless you do not like spicy food.