Southern Sausage Spaghetti Sauce is thick and full of ground Italian sausage with plenty of tomato flavor. It’s basically a sausage version of this Southern Spaghetti Sauce recipe which is one of the most popular recipes on Spicy Southern Kitchen. I love the extra flavor that sausage gives this sauce.
Spaghetti is always a family favorite and such an economical meal to put on the table so it’s nice to do variations of it so you can serve it frequently without anyone getting tired of it.
When I use ground sausage in my recipes, I always use Johnsonville Sausage. I love that you can buy it ground without the casings. You know as well as I do that it’s no fun to try and take sausage out of the casings. 🙂
Johnsonville Ground Italian Sausage comes in 3 flavors: Mild, Sweet, and Hot. Since the sausage is already seasoned, there’s no need to add much seasoning to your recipe. That can really help you put a quick weeknight meal on the table.
For this Southern Sausage Spaghetti Sauce any of the flavors of ground sausage is delicious, so it just depends on what kind of flavor you want. I typically use the Mild, but Hot is great for when you want a meal with a little heat.
This sauce freezes really well so you can make a double batch and freeze half of it.
Discover many more ways for making sausage swaps in recipes by following Johnsonville on Facebook, Twitter, Instagram, Pinterest, and Youtube.
- 1 1/2 pounds Johnsonville ground Italian sausage
- 1 medium onion, chopped
- 1/2 green bell pepper, chopped
- 2 cloves garlic, minced
- 2 (6-ounce) cans tomato paste
- 1 (14.5-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 1 1/2 teaspoons Italian seasoning
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 teaspoons sugar
- 1 cup water
- Brown ground sausage in a large pot or Dutch oven with a heavy bottom. Drain fat.
- Add onion and green pepper and cook until tender, about 5 minutes.
- Add garlic and cook for 1 minute.
- Add remaining ingredients and simmer for 20 to 30 minutes.
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This is a sponsored conversation written by me on behalf of Johnsonville Italian Sausage. The opinions and text are all mine.