Dairy-Free Spaghetti with Sausage
Satisfy your Italian comfort food cravings with this hearty and flavorful Dairy-Free Spaghetti with Sausage recipe! Perfect for those seeking delicious dairy-free dinner ideas, this dish combines tender al dente spaghetti with a robust tomato and sausage sauce packed with vibrant vegetables, including red bell pepper and zucchini. The savory flavors of garlic, oregano, and basil elevate the rich crushed tomatoes, while the heat of optional red pepper flakes adds a delightful kick. With easy prep and simple ingredients, this recipe is a go-to option for busy weeknights or casual gatherings. Garnish with fresh parsley for a pop of color and serve up an impressive meal that’s both comforting and free of dairy!
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Recipe Information
Ingredients
- 12 ounces dairy-free spaghetti
- 2 tablespoons olive oil
- 1 pound Italian sausage (dairy-free, casing removed)
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoons red pepper flakes (optional)
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the dairy-free spaghetti according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
Heat olive oil in a large skillet or saucepan over medium heat.
Add the sausage to the pan. Break it up into small pieces with a wooden spoon and cook until browned and fully cooked, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside.
In the same pan, add the diced onion. Sauté for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until aromatic.
Add the diced red bell pepper and zucchini to the pan. Cook for 5-6 minutes, stirring occasionally, until the vegetables have softened.
Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes (if using), salt, and black pepper. Stir well to combine.
Return the cooked sausage to the pan. Simmer the sauce on low heat for 10-15 minutes, stirring occasionally. If the sauce becomes too thick, add some of the reserved pasta water, a little at a time, until the desired consistency is reached.
Add the cooked spaghetti to the sauce and toss to coat evenly.
Serve the spaghetti immediately, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
2524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.8 g | 192% | |
| Saturated Fat | 46.5 g | 233% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 4038 mg | 176% | |
| Total Carbohydrate | 199.0 g | 72% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 49.8 g | ||
| Protein | 103.3 g | 207% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 354 mg | 27% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 4482 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
