Shortcut Spaghetti

Yes, sometimes I just grab a big ole jar or two of spaghetti sauce at the grocery store instead of making a big batch of homemade sauce. There’s nothing wrong with that. But I don’t just heat up the sauce and toss it over cooked pasta. Nope, I gotta make my shortcut spaghetti. It’s a dish I started making in my bachelor years, and have perfected over time.
Shortcut Spaghetti
You can use ground beef instead of Italian sausage, but I wouldn’t. The first years I made shortcut spaghetti I used beef. Sausage is better. Much better. And my homemade Italian sausage is fantastic. I make a batch and freeze it in one pound packages. Perfect for a shortcut dish.

Oh, and I almost forgot! Instead of pasta, serve the meat sauce mixture on a hoagie or sub roll as a sandwich and top with tons of shredded mozzarella. It’s the perfect messy Sloppy Italian Joe sandwich. Or substitute meatballs for the sausage.

Shortcut Spaghetti
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10 servings
  • 2 (14 ounce) packages Jacksonville Italian sausage links, casings removed or ground sausage OR my homemade Italian sausage
  • 1 pound fresh mushrooms, sliced
  • 1 large sweet onion, chopped
  • 2 (24 ounce) jars your favorite spaghetti sauce (I used Prego Fresh Mushroom)
  • Pasta, cooked per package instructions
  • Fresh parsley, chopped, for garnish
  • Freshly grated Parmesan cheese, for garnish
  1. Crumble the sausage into a large skillet over medium-high heat.
  2. When the sausage is almost browned add the mushrooms and onion and continue sauteeing until the onion starts to soften. Remove from heat and drain.
  3. Add sauce to a large pot over low heat.
  4. Add in the meat mixture.
  5. Cover and let simmer for 2-3 hours, stirring occasionally.
  6. Serve over cooked pasta (or mix the pasta in with the sauce first) garnished with parsley and Parmesan.

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