Spaghetti with Italian Sausage and Mushrooms

Spaghetti with Italian Sausage and Mushrooms | Sprig and Flours

Last weekend, I took a quick trip to California to visit Sprig and Flours’ editor-in-chief, Karl. I spent my last night in California watching men run around a big field with a small ball and constantly checking the status of my flight. I was hoping it would be canceled because of the snow storm (it wasn’t).

When I landed in Boston on Monday morning, there was a ton of snow on the ground. It was shocking that we were able to land. I took one look out my window, just before we made contact with the ground, and I was almost certain we weren’t going to make it. I was getting ready to jot down my last will and testament on the paper bag in front of me. Needless to say, my life was spared that day.

After leaving S&F’s EIC, flying across the country, and seeing my life flash before my eyes, I really needed this comforting meal! I’d like to impart my quick and easy recipe for spaghetti unto you all. My weakness for italian sausage might explain why there are no meatballs in this recipe. The ingredients list and cooking time are both short,  which makes this a great weeknight dinner option. 

Spaghetti with Italian Sausage and Mushrooms | Sprig and Flours

Spaghetti with Italian Sausage and Mushroom
Prep time
Cook time
Total time
  • 1½ tablespoon extra virgin olive oil
  • 1 lb italian sausage (casing on)
  • 1 yellow onion, diced
  • 1 lb white mushroom, sliced
  • 24 oz pasta sauce
  • 1 lb spaghetti
  • dried or fresh basil for topping
  1. Bring a large pot of water to boil, and season it with salt. Cook the spaghetti according to the label, then rinse with cool water and set aside.
  2. In a large saute pan, heat up the olive oil over medium heat. Add the sausage and cook until cooked through, about 10 minutes. Plate, and set aside to cool.
  3. In the same saute pan and over medium heat, add the onions and cook until soft and translucent, about 8 minutes. Add the mushrooms, and cook for another 4-5 minutes, until soft. Add the pasta sauce, bring to a simmer, and stir occasionally.
  4. While the sauce is simmering, slice the sausages into bite size pieces (about ½ inch thick) when it is cool enough to work with. Add the sausage to the sauce, and cook for another 4 minutes, then serve over the spaghetti. Top with dried or fresh basil (optional).



  1. Sarah @SavoringSpoon says:

    Ah your flight sounds terrifying! Glad you were able to make it back safely!!

    This spaghetti looks delicious. I like that it’s simple and comforting, I’ll be making this for dinner one of these rainy days (tis like rain rain rainnnn over here right now).Pinned!

  2. Anna Uhlig says:

    Hi Connie, I’ll give this a try next time it’s spaghetti – I like that you add the fresh sauteed onions and mushrooms to the sauce. I’d probably go for some garlic too! sounds delicious.
    and sure glad you made it home safely, though traumatized –

  3. Anna N Uhlig says:

    Hi Connie, we just prepared and enjoyed your sauce. It was very delicious! and it was the browning of the sausages FIRST that gave such a wonderful, savory flavor to the jar of sauce. Of course the onions & mushrooms sauteed in the same pan too. The sauce went from a normal red to a deep reddish brown. We topped with basil pesto and parmesan. So good!! thank you for an easy, delicious recipe!

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