One Pan Screamin' Spaghetti
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.
Ingredients
- 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
Instructions
Step 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
- Add the sliced garlic and cook for about 30 seconds, just until fragrant.
Step 3
- 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
- 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
- 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
- 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
- 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.
- 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
- 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.
Video
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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