One-Pot Spaghetti with Sausage

One-Pot Spaghetti

This was such a novel way to cook spaghetti, and it was so easy and satisfying that it’s definitely now a part of my repertoire. You can vary the taste of the dish based on which Field Roast sausage you choose. For a mild taste that my preschooler likes, I recommend their smoked apple sage. Older kids and adults would love the zip of the Italian variety.


  • 1 tablespoon olive oil
  • 3 Field Roast sausages, chopped
  • 2 cups chopped mushrooms
  • 14 ounces vegetable broth
  • 2 cups water
  • 1 (6-ounce) can tomato paste
  • 2 teaspoons dried Italian seasoning
  • 8 oz spaghetti, broken into pieces
  1. Heat the olive oil in a large saucepan over medium heat. Add the sausage and mushrooms; cook for 5 minutes, until browned.
  2. Add the broth, water, tomato paste, and Italian seasoning; bring to a boil.
  3. Add the spaghetti pieces, and return to a boil. Continue to boil for 15 minutes, until the spaghetti is tender and most of the liquid is absorbed.

One-Pot Spaghetti alt

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