Table of Contents

• 1. One-Pot Spaghetti with Sausage
• 2. Spaghetti with Garlic Butter Shrimp
• 3. Spaghetti with Meatballs in Marinara
• 4. Spaghetti with Pesto and Cherry Tomatoes
• 5. Spaghetti with Brown Butter and Sage
• 6. Spaghetti Puttanesca with Anchovies
• 7. Spaghetti with Creamy Mushroom Sauce
• 8. Spaghetti with Crispy Pancetta and Peas
• 9. Spaghetti with Crab and Garlic Butter
• 10. Spaghetti with Bacon and Caramelized Onions

This one-pot dinner keeps things simple — crumbled Italian sausage simmers right into a rich tomato sauce, and the spaghetti cooks in that same pot to soak up all that flavor. It’s an easy weeknight dinner with minimal cleanup.

The sausage brings deep, savory flavor to the sauce without any extra effort, and fresh basil and parmesan on top finish it off simply. It’s a hearty, comforting bowl that comes together in about 30 minutes.

Ingredients

• 12 oz spaghetti
• 1 lb Italian sausage, casings removed
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 2 cups chicken broth
• 2 tbsp olive oil
• 1/4 cup fresh basil, chopped
• Grated parmesan for serving
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat and brown the sausage, breaking it apart, about 6 minutes.
2. Add garlic and cook 30 seconds until fragrant.
3. Pour in crushed tomatoes and chicken broth, and bring to a simmer.
4. Break the spaghetti in half and add to the pot, stirring occasionally so it doesn’t stick.
5. Simmer 12-15 minutes until the pasta is tender and the sauce has thickened.
6. Stir in basil, top with parmesan, and serve.

Plump shrimp seared in garlic butter and tossed with spaghetti make for a dinner that feels a little fancy but comes together in under 30 minutes. The garlic butter sauce coats every strand of pasta in rich, savory flavor.

A squeeze of lemon at the end brightens everything up, and fresh parsley keeps it looking as good as it tastes. It’s a simple dinner that always feels like a treat.

Ingredients

• 12 oz spaghetti
• 1 lb shrimp, peeled and deveined
• 5 tbsp butter
• 4 cloves garlic, minced
• 1 lemon, juiced
• 2 tbsp olive oil
• 3 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Cook spaghetti in salted boiling water until al dente, then drain, reserving a splash of pasta water.
2. Season shrimp with salt and pepper. Heat olive oil in a skillet over medium-high heat and cook shrimp 1-2 minutes per side until pink. Remove and set aside.
3. In the same skillet, melt butter and sauté garlic for 30 seconds.
4. Add lemon juice and reserved pasta water, stirring to combine.
5. Toss in cooked spaghetti and shrimp, coating everything in the garlic butter.
6. Sprinkle with parsley and serve immediately.

A timeless classic — hearty beef meatballs simmered in marinara sauce and served over a bed of spaghetti. It’s the kind of dinner that feels familiar and comforting no matter how many times you make it.

The meatballs stay tender and juicy after simmering in the sauce, picking up extra flavor along the way. A generous shaving of parmesan on top is really all it needs to feel complete.

Ingredients

• 12 oz spaghetti
• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1 egg
• 1/4 cup grated parmesan
• 2 cloves garlic, minced
• 3 cups marinara sauce
• 2 tbsp olive oil
• Fresh basil for garnish
• Salt and pepper to taste

Instructions

1. Cook spaghetti in salted boiling water until al dente, then drain.
2. In a bowl, combine ground beef, breadcrumbs, egg, parmesan, garlic, salt, and pepper. Mix gently and form into meatballs.
3. Heat olive oil in a skillet over medium heat and brown meatballs on all sides, about 6 minutes.
4. Pour marinara sauce over the meatballs, cover, and simmer 15 minutes until cooked through.
5. Serve meatballs and sauce over the spaghetti, topped with fresh basil and extra parmesan.

Vibrant basil pesto tossed with spaghetti makes for a quick, fresh dinner that’s ready in about 20 minutes. Juicy cherry tomatoes add a pop of sweetness against the herby, garlicky pesto.

Toasted pine nuts on top bring a satisfying crunch, rounding out the dish nicely. It’s a naturally vegetarian dinner that feels light but still satisfying.

Ingredients

• 12 oz spaghetti
• 3/4 cup basil pesto
• 1 cup cherry tomatoes, halved
• 1/4 cup pine nuts, toasted
• 1/4 cup reserved pasta water
• Grated parmesan for serving
• Salt and pepper to taste

Instructions

1. Cook spaghetti in salted boiling water until al dente. Reserve 1/4 cup pasta water, then drain.
2. In a large bowl, toss the spaghetti with pesto and reserved pasta water until coated.
3. Fold in cherry tomatoes.
4. Season with salt and pepper to taste.
5. Top with toasted pine nuts and parmesan, then serve.

Simple but full of flavor, this dish tosses spaghetti in nutty browned butter with crispy fried sage leaves. The browning process turns ordinary butter into something deeply aromatic and rich.

It’s a minimalist pasta that proves you don’t need a long ingredient list to make something delicious. A dusting of parmesan on top is the perfect finishing touch.

Ingredients

• 12 oz spaghetti
• 6 tbsp butter
• 15 fresh sage leaves
• 1/4 cup reserved pasta water
• Grated parmesan for serving
• Salt and pepper to taste

Instructions

1. Cook spaghetti in salted boiling water until al dente. Reserve 1/4 cup pasta water, then drain.
2. In a light-colored skillet, melt butter over medium heat and add sage leaves.
3. Cook, swirling occasionally, until the butter turns golden-brown and smells nutty, about 3-4 minutes.
4. Remove sage leaves and set aside, then toss the spaghetti in the brown butter with reserved pasta water.
5. Season with salt and pepper.
6. Top with crispy sage leaves and parmesan before serving.

Bold and briny, this classic Italian dish combines olives, capers, and anchovies in a punchy tomato sauce. The anchovies melt into the sauce as it cooks, adding a savory depth without tasting fishy.

It’s a dish with real personality, perfect for anyone who wants their pasta with a little edge. Fresh parsley on top keeps it tasting bright against all that bold flavor.

Ingredients

• 12 oz spaghetti
• 4 anchovy fillets
• 3 cloves garlic, minced
• 1/2 cup kalamata olives, sliced
• 2 tbsp capers, drained
• 1 can (28 oz) crushed tomatoes
• 3 tbsp olive oil
• 1/4 tsp red pepper flakes
• 2 tbsp fresh parsley, chopped

Instructions

1. Cook spaghetti in salted boiling water until al dente, then drain.
2. Heat olive oil in a saucepan over medium heat and add anchovies, mashing them into the oil as they cook.
3. Add garlic and red pepper flakes, cooking 30 seconds until fragrant.
4. Stir in olives and capers, then add crushed tomatoes and simmer 15 minutes.
5. Toss with cooked spaghetti.
6. Garnish with parsley and serve.

Earthy sautéed mushrooms bring deep, savory flavor to this creamy spaghetti dish. The mushrooms brown well before the cream goes in, building a rich base that coats every strand of pasta.

Fresh thyme stirred in near the end adds an herby note that pairs perfectly with the mushrooms. It’s a naturally vegetarian dinner that feels cozy and satisfying.

Ingredients

• 12 oz spaghetti
• 8 oz mushrooms, sliced
• 3 cloves garlic, minced
• 1 1/4 cups heavy cream
• 1/2 cup grated parmesan
• 2 tbsp butter
• 1 tsp fresh thyme leaves
• Salt and pepper to taste

Instructions

1. Cook spaghetti in salted boiling water until al dente, then drain.
2. Melt butter in a skillet over medium heat and sauté mushrooms until browned, about 6 minutes.
3. Add garlic and cook 30 seconds.
4. Pour in heavy cream and bring to a simmer, then stir in parmesan until smooth.
5. Toss with cooked spaghetti, sprinkle with thyme, and serve.

Crispy pancetta bits bring rich, savory flavor to this simple spaghetti dish, while sweet green peas add a fresh pop of color and flavor. A light cream sauce ties everything together.

It’s a well-balanced dinner that’s a little indulgent from the pancetta but still feels fresh thanks to the peas. It comes together quickly, making it a great weeknight option.

Ingredients

• 12 oz spaghetti
• 6 oz pancetta, diced
• 1 cup frozen peas
• 3/4 cup heavy cream
• 1/2 cup grated parmesan
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. Cook spaghetti in salted boiling water until al dente, adding peas in the last 2 minutes. Drain.
2. Cook pancetta in a skillet over medium heat until crispy. Remove and set aside, leaving the fat in the pan.
3. Sauté garlic in the pancetta fat for 30 seconds.
4. Pour in heavy cream and bring to a simmer, then stir in parmesan until smooth.
5. Toss with cooked spaghetti and peas, top with pancetta, and serve.

Lump crab meat tossed with spaghetti in a glossy garlic butter sauce makes for an elegant dinner that still comes together quickly. The sweetness of the crab pairs beautifully with the rich, garlicky butter.

Fresh parsley and a bit of lemon zest keep the dish tasting bright against the richness of the butter. It’s a special-occasion feeling meal that’s surprisingly simple to make.

Ingredients

• 12 oz spaghetti
• 8 oz lump crab meat
• 5 tbsp butter
• 4 cloves garlic, minced
• 1 lemon, zested and juiced
• 3 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Cook spaghetti in salted boiling water until al dente, then drain, reserving a splash of pasta water.
2. Melt butter in a skillet over medium heat and sauté garlic for 30 seconds.
3. Add lemon juice and reserved pasta water, stirring to combine.
4. Toss in cooked spaghetti, then gently fold in the crab meat to avoid breaking it apart.
5. Sprinkle with lemon zest and parsley.
6. Season with salt and pepper, and serve.

Sweet caramelized onions and crispy bacon bits come together in this comforting spaghetti dish. The onions take a bit of time to caramelize properly, but the payoff is a deep, sweet flavor that pairs perfectly with the smoky bacon.

A light butter sauce ties everything together without overwhelming the other flavors. It’s a simple dinner that feels a little more special thanks to those slow-cooked onions.

Ingredients

• 12 oz spaghetti
• 6 slices bacon, chopped
• 2 large onions, thinly sliced
• 3 tbsp butter
• 1/4 cup reserved pasta water
• Grated parmesan for serving
• Salt and pepper to taste

Instructions

1. Cook spaghetti in salted boiling water until al dente. Reserve 1/4 cup pasta water, then drain.
2. Cook bacon in a large skillet over medium heat until crispy. Remove and set aside, leaving the fat in the pan.
3. Add butter and onions to the skillet, and cook over medium-low heat, stirring occasionally, until deeply caramelized, about 20-25 minutes.
4. Toss the spaghetti with the caramelized onions and reserved pasta water.
5. Top with bacon and parmesan.
6. Season with salt and pepper, and serve.

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