Smokehouse Spaghetti
Elevate your pasta night with Smokehouse Spaghetti, a bold and smoky twist on the classic Italian favorite. This recipe pairs al dente spaghetti with flavorful slices of smoked sausage like andouille or kielbasa, all drenched in a rich, tomato-based sauce infused with smoked paprika, chipotle chili powder, and a hint of liquid smoke for that irresistible barbecue-inspired depth. Sautéed onions and garlic build the aromatic base, while crushed tomatoes and tomato paste create a luscious, tangy sauce that clings perfectly to the pasta. Ready in just 45 minutes, this comforting dish is perfect for weeknight dinners but impressive enough for guests. Garnish with freshly grated parmesan and chopped parsley for an extra touch of flavor and serve hot for a crowd-pleasing meal. Perfect keywords: smoky pasta recipe, sausage spaghetti, quick dinner ideas, smoked paprika pasta.
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Recipe Information
Ingredients
- 12 oz spaghetti
- 12 oz smoked sausage (e.g., andouille or kielbasa)
- 1.5 tsp smoked paprika
- 0.5 tsp ground chipotle chili powder
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 28 oz crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp liquid smoke
- 1 tsp salt
- 0.5 tsp ground black pepper
- 0.5 cup parmesan cheese, grated (optional)
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti and set aside.
Slice the smoked sausage into thin rounds. Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Cook the sausage slices until lightly browned on both sides, about 5 minutes. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion over medium heat until softened, about 4-5 minutes. Add the minced garlic and cook for 1 more minute, stirring frequently to avoid burning.
Stir in the smoked paprika and chipotle chili powder, cooking for 30 seconds to release their aroma.
Add the crushed tomatoes, tomato paste, liquid smoke, salt, and black pepper. Stir to combine and bring the sauce to a gentle simmer. Cook for 10-12 minutes, stirring occasionally, until the sauce thickens.
Return the browned sausage to the skillet and stir to coat it in the sauce. Let it cook in the sauce for 3-5 minutes to absorb the smoky flavors.
Add the cooked spaghetti to the skillet and toss to combine with the sauce and sausage. If the sauce is too thick, stir in some of the reserved pasta water, a little at a time, until the desired consistency is reached.
Taste the spaghetti and adjust the seasoning if needed. Serve hot, topped with grated parmesan cheese and fresh parsley for garnish, if desired.
Nutrition Facts
Calories |
624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 13.5 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 1480 mg | 64% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 12.1 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 280 mg | 22% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 957 mg | 20% | |
*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.
