Hearty Spaghetti with Ground Sausage and Arugula Salad

Hearty Spaghetti with Ground Sausage and Arugula Salad

Hearty Spaghetti with Ground Sausage and Arugula Salad

Prep Time

20 minutes

Cook Time

20 minutes


2 people

This simple spaghetti recipe uses sausage and fresh spices to deliver big flavor in a quick to make Italian classic. The next time your family needs a quick, healthy, and tasty meal without the fuss, give this recipe from The Cooking Guru a try!

For more advice and tips from The Cooking Guru to take this spaghetti to the next level, head over to the full video, here.



  • 1/2 pound of lean ground meat or sausage: Italian turkey, chicken, or pork (mild or spicy)
  • 1 (28 ounce) of can or carton of pureed tomatoes
  • 2 tablespoons extra virgin olive oil
  • 4 cloves minced garlic
  • Small to medium-sized red or white onion finely chopped
  • 2 tablespoons tomato paste (the kind that looks like a toothpaste tube)
  • 1 teaspoon balsamic vinegar
  • 3 tablespoons leftover red wine
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon dried Italian seasoning (can substitute parsley, oregano, basil, or all three)
  • 1 teaspoon kosher salt
  • fresh Ground Pepper to taste
  • 2 dried Bay Leaves
  • 1/2 package (8 ounces) of spaghetti
  • Salad ingredients:
  • Arugula leaves
  • Fresh whole Parmesan cheese
  • Dijon mustard vinaigrette:
  • 1/2 cup extra virgin olive oil
  • 1/8 cup fresh lemon juice (at least 4 lemons)
  • 1/8 cup red wine vinegar
  • 3/4 tablespoon Dijon mustard
  • dash fresh ground pepper
  • 1 teaspoon kosher salt


  • 1 Heat oil in a medium cast iron skillet and sauté onions for 2 minutes on medium high, lower temperature to medium and add crushed garlic for a few minutes.
  • 2 When garlic starts to turn golden, add ground meat/Italian sausage and bay leaf. NOTE: If using sausage, squeeze the meat out of the casing. Break up the sausage by using the side of a wooden spoon and cook till meat is brown.
  • 3 Add the can/carton of pureed tomatoes, tomato paste, balsamic vinegar, crushed red pepper, red wine, Italian seasoning, and Kosher salt.
  • 4 Turn temperature to medium-high until sauce starts boil.
  • 5 Lower temperature and let sauce simmer for 20 minutes.
  • 6 Heat large pot of water 1/2 to 2/3 full on high.
  • 7 Once water boils, place the pasta in the water, then reduce temperature to a simmering (gentle) boil.
  • 8 Follow package instructions but remove pasta 30-45 seconds earlier. Pasta should be al dente or firm (slightly under cooked) so when adding the sauce the pasta will cook a bit further.
  • 9 Drain pasta in a colander when ready.
  • 10 Remove and dispose of bay leaves from the sauce. You can put equal portions onto each plate with the sauce or you can take the pasta and mix directly in the sauce in the cast iron skillet. Reserve 2/3 of the sauce since there will be plenty of extra.
  • 11 Add in Parmesan cheese.
  • 12 Put leftover sauce into containers to either freeze (last about a month) or refrigerate (last for a few days).
  • 13 For the Salad:
  • 14 Place all ingredients for dressing in a mason jar and stir with whisk till thoroughly mixed.
  • 15 Close the lid and shake well until mustard is fully mixed in.
  • 16 Place arugula in bowl.
  • 17 Use carrot peeler to shave the desired amount of Parmesan cheese on top, mix thoroughly.
  • 18 Add desired amount of salad dressing and mix again (1 1/2 to 3 tablespoons) depending on the size of your salad. Start with lesser amount and add as needed.


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