Our recipes and stories, delivered.

By clicking Go, I acknowledge that I have read and agree to the Penguin Random House Privacy Policy and Terms of Use and agree to receive news and updates from TASTE and Penguin Random House.

One-Skillet Spaghetti
Ingredients
Directions
Ingredients
0.5 lb
ground chuck
Jump
0.5 lb
bulk Italian sausage
Jump
2 tbsp
olive oil
Jump
1 tbsp
tomato paste
Jump
2
garlic cloves, chopped
Jump
0.25 tsp
crushed red pepper flakes (optional)
Jump
28 oz
canned whole tomatoes (preferably San Marzanos), crushed by hand, with juice
Jump
0.75 c
water
Jump
8 oz
spaghetti, broken into fourths
Jump
1 tsp
dried oregano
Jump
0.5 tsp
salt
Jump
0.25 tsp
freshly ground black pepper
Jump
0.33 c
grated Parmesan cheese
Jump
2 tbsp
chopped fresh basil
Jump
One-Skillet Spaghetti

Make this easy supper all in one pan—no muss, no fuss. Italian sausage and good canned plum tomatoes make the quick-simmered sauce taste fresh, tangy, and authentic.

4 servings

  1. Brown the beef and sausage in a 12-inch skillet (use one that has a lid) over medium heat, breaking up the meat with a spoon. Drain off any excess accumulated fat.
  2. Stir in the olive oil, tomato paste, garlic, and optional crushed red pepper flakes. Add the tomatoes and their juice, water, broken spaghetti, oregano, salt, and pepper, and stir well. Bring to a boil, reduce the heat to low, cover, and simmer 15 to 20 minutes, or until the spaghetti is al dente. Sprinkle with Parmesan and basil, and serve.

Recipe by Tara Tuckwiller