One Pan Screamin’ Spaghetti

🎶 I scream, you scream, we all scream for Screamin’ Spaghetti! 🎶 And trust me… once you taste this, you’ll know exactly why we’re screaming!

This might be one of the easiest spaghetti recipes you’ll ever make because everything cooks together in one pan. No extra pot to boil your pasta, no draining, and way fewer dishes to wash. As the spaghetti cooks right in the sauce, it releases starch that makes the sauce extra creamy all on its own—no heavy cream needed!

If you love spaghetti like I do, you’ve got to give this one a try! And as Sophia Loren famously said, “Everything you see, I owe to spaghetti.” When you’re done, be sure to check out my TikTok Viral Spaghetti and Cowboy Spaghetti too. They’re both family favorites and just as delicious!

This recipe is hearty, cheesy, packed with flavor, and comes together with simple ingredients you probably already have at home. It’s one of those dinners everyone goes back for seconds, and it’s perfect for busy weeknights when you want something easy that still tastes amazing.

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Melissa’s Tips!

• You don’t need any extra salt! The Tony Chachere’s Creole Seasoning and Sazón already bring plenty of salt and flavor.
• Sautéing the vegetables first really builds the flavor of the whole dish.
• Save yourself another dirty pan by simply pushing the vegetables to one side while the sausage browns.
• Don’t use a full pound of spaghetti. Stick with ¾ pound for the perfect sauce-to-pasta ratio.
• Use tongs to stir the spaghetti. It makes keeping the noodles separated so much easier.
• Stir often! That’s the secret to creamy one-pan pasta.
• Pecorino Romano is my favorite, but Parmesan works beautifully too.

🤔 Common Questions

Melissa Jo

One Pan Screamin’ Spaghetti

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Everything cooks in one skillet for the easiest, creamiest spaghetti you'll ever make! The pasta cooks right in the flavorful tomato sauce, creating a rich, silky texture without using any cream. One pan, fewer dishes, and a dinner the whole family will love.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 people

Course: Main Course

Cuisine: Italian

Calories: 578

Ingredients

  

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• 2 tablespoons olive oil
• 1 small green bell pepper diced
• 1 small onion diced
• 1 teaspoon Tony Chachere’s Creole Seasoning
• 1 teaspoon Italian seasoning
• 1 packet Sazón seasoning
• 4 cloves garlic sliced
• 1 pound bulk mild Italian sausage
• A few shakes Worcestershire sauce
• 1 28-ounce can crushed tomatoes
• 3½ cups chicken stock
• ¾ pound spaghetti broken in half
• Freshly grated Pecorino Romano or Parmesan cheese for serving

Equipment

• 1 Cast Iron Skillet
• 1 pair of tongs
• 1 Mackenzie-Childs everyday serving bowl

Method

 

Step 1

1. Heat the olive oil in a large cast iron skillet or any deep, high-sided skillet over medium heat. Add the diced onion, green bell pepper, Tony Chachere's Creole Seasoning, Italian seasoning, and the packet of Sazón. Cook, stirring occasionally, until the vegetables are softened and the onions are translucent.

Step 2

1. Add the sliced garlic and cook for about 30 seconds, just until fragrant.

Step 3

1. Push the vegetables over to one side of the skillet. Add the Italian sausage to the empty side and break it up with a wooden spoon. Cook until the sausage is no longer pink, then stir everything together and let it cook for another minute or two so all of the flavors come together.

Step 4

1. Add a few shakes of Worcestershire sauce and stir everything together. Pour in the crushed tomatoes and bring the mixture to a gentle boil.

Step 5

1. Pour the 3½ cups of chicken stock into the empty tomato can first to rinse out every last bit of tomato, then pour it into the skillet. Stir well and bring everything back up to a boil.

Step 6

1. Once the sauce is boiling, break ¾ pound of spaghetti in half and add it right into the skillet. Don’t use a full pound or the pasta will absorb too much liquid. (I’ve included a photo in the blog so you can see exactly how much spaghetti I used.)

Step 7

1. Keep everything at a steady boil for about 9–10 minutes, stirring frequently while the pasta cooks. I love using tongs because they make it so much easier to keep the noodles separated and coated in the sauce, but a wooden spoon works too.
2. This isn’t the time to fold laundry or wash dishes… it’s time to party in the pot! Stay close and keep those noodles moving. As the spaghetti cooks, it’ll soak up all those amazing flavors while releasing starch into the sauce, making it incredibly creamy without adding a drop of cream.

Step 8

1. Once the spaghetti is tender and most of the liquid has been absorbed into a rich, creamy sauce, remove the skillet from the heat. Top generously with freshly grated Pecorino Romano or Parmesan cheese and serve immediately.

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Nutrition

Serving: 6gCalories: 578kcalCarbohydrates: 51gProtein: 22gFat: 31gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 62mgSodium: 759mgPotassium: 518mgFiber: 3gSugar: 5gVitamin A: 30IUVitamin C: 4mgCalcium: 59mgIron: 3mg

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👝 How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of chicken broth or water to loosen the sauce if needed.