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Sausage Pasta

Elise Bauer
Quick and easy weekday meal. A fun take on traditional spaghetti.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 4 servings

Equipment

  • Large Pot
  • Large Skillet

Ingredients
  

  • 2 cups uncooked macaroni (use rice pasta or gluten-free pasta for a gluten-free version)
  • 1 tbsp extra virgin olive oil
  • 1 lb ground beef
  • 1 yellow onion (chopped)
  • 2 tsp seasoning salt
  • pinch chili pepper flakes
  • 1/2 tsp celery seed
  • 1 28 oz can diced tomatoes
  • 2 tbsp Worcestershire sauce
  • 1/4 cup chopped fresh parsley
  • 2 tsp Onion Powder
  • 2 tsp Garlic Powder
  • 2 tsp Sazon
  • salt and pepper to taste

Instructions
 

  • Get a large pot of salted hot water (1 tablespoon of salt for 2 quarts of water) heating and begin cooking the macaroni as per the directions on the macaroni package. Get a large pot of salted hot water (1 tablespoon of salt for 2 quarts of water) heating and begin cooking the macaroni as per the directions on the macaroni package.
  • While the water is heating and macaroni cooking, prepare the sauce. In a skillet, brown the ground beef in a tablespoon of olive oil on high heat. Stir only infrequently so that the ground beef has an opportunity to brown. While the water is heating and macaroni cooking, prepare the sauce. In a skillet, brown the ground beef in a tablespoon of olive oil on high heat. Stir only infrequently so that the ground beef has an opportunity to brown.
  • When the beef has mostly browned, add the onions to the pan and toss to combine. Cook until the onions are soft, about 4-6 minutes.
  • Add the celery seed, a dash of crushed red pepper and seasoned salt. Pour in canned tomatoes, add the Worcestershire sauce and stir to combine. Simmer for 5 minutes.
  • Reserve a half cup of the pasta cooking water. Mix in the drained and cooked macaroni and the parsley. Cook for another 5 minutes. Add in some of the pasta water if the dish is too dry.
  • Add freshly ground black pepper and salt to taste.

Notes

Please note that I used more and added some more seasoning than the original recipe because it was a bit bland for me. But I followed all the cooking instructions as written. 
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