Garlic Butter Sausage Spaghetti Dish

This is my garlic-butter-sausage-spaghetti: rich, slightly indulgent, and exactly the kind of dinner that makes you high-five yourself for adulting. It’s basically spaghetti that put on a leather jacket, rolled around in butter and garlic, and invited some spicy sausage to the party. It’s fast, forgiving, and so comfort-food-y that you might forget you were trying to be healthy this week.

One night my husband decided he was being “helpful” and sautéed the sausage while I boiled the pasta. He proudly announced he’d flipped the garlic in homage to some YouTube chef he half-remembered — and promptly set the garlic on immediate toast. We ate crispy garlic shards like confetti and pretended burnt garlic was a texture choice. The kids declared it “fancy crunchy,” which I took as a compliment. I now supervise garlic like it’s a small child.

Time-Saving Hacks

– Use pre-sliced or pre-cooked sausage. Yes, it’s slightly sacrilegious, but also brilliant for dinner deadlines.
– Buy pre-minced garlic in a jar when you’re juggling toddlers, emails, and existential dread. It won’t be as bright, but it will be faster.
– Cook pasta in a big pot of salted water while you do everything else. Multi-tasking = fewer dishes. Don’t ask me to wash the pot by hand, I have standards.
– One-skillet finish: brown the sausage, dump in a splash of pasta water, toss drained spaghetti in the pan to marry flavors. Less transfer = fewer dishes = small wins.
– Use a colander that fits your sink so you can dump and run. Efficiency over dignity.

Serving Ideas

– Serve with a simple green salad—because you ate butter with garlic and need a vegetable to prove balance.
– Grate Parmesan on top like you’re the classy relative who shows up with a wedge of cheese.
– Serve with a glass of something red and cheap if the kids were loud. If the kids were angels, pour something nicer and pretend you planned it.
– Toasted bread on the side for mopping up buttery sausage grease—honestly the main reason I make this.
– If you’re feeling wild, squeeze a little lemon over the top. It’s like sunlight for heavy food.

What to Serve It With

– Roasted broccoli or green beans for crunch and color (and pretend nutrition).
– A chunk of crusty bread for swiping the pan like the civilized scavenger you are.
– A quick cucumber-tomato salad if anyone at your table wants a cold thing to contrast the buttery chaos.

✔Tips & Mistakes

– Tip: Reserve some pasta water. The starchy water is the secret handshake for silky sauce.
– Mistake to avoid: Don’t let the garlic burn. Burnt garlic = sadness. If it burns, toss it and start that step again because no one needs charcoal bits in their romance novel of dinner.
– Tip: Slice sausage on a bias for more surface area to get those browned edges everyone will fight over.
– Mistake to avoid: Overcrowding the pan when browning sausage. Crowded = steamed, not crispy. Crisp is life.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. Pack in an airtight container for up to 3–4 days; reheat gently with a splash of water or butter so it doesn’t dry out. If you must freeze, toss with a little olive oil first and know texture will be slightly mushier but still perfectly dinner-worthy.

✔Variations and Substitutions

Swap whatever you want—use turkey or chicken sausage to lighten it up, or go full pork for joy. Gluten-free pasta works fine; rice noodles if you’re feeling adventurous. Throw in mushrooms, spinach, or a handful of red pepper flakes if your soul craves heat. Want it vegetarian? Use a plant-based sausage and double the garlic like a boss. Skip steps, call it “deconstructed,” and enjoy anyway.

Frequently Asked Questions

Garlic Butter Sausage Spaghetti Dish

A delicious and simple spaghetti dish with garlic, butter, and sausage.

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 0.5 lb Italian sausage, sliced Use mild or spicy based on preference.
• ▢ 12 oz spaghetti Any pasta can work well.
• ▢ 5 cloves garlic, minced Adjust to taste.
• ▢ 0.5 cup unsalted butter Substitute with olive oil for a healthier option.
• ▢ 1 cup cherry tomatoes, halved Fresh tomatoes enhance flavor.
• ▢ 0.25 cup parsley, chopped For garnish.
• ▢ 0.5 tsp red pepper flakes Add for heat or omit.
• ▢ 1 tsp salt To taste.
• ▢ 0.5 tsp black pepper Freshly ground is best.

Instructions

Preparation Steps

• Cook spaghetti according to package instructions until al dente. Drain and set aside.
• In a large skillet over medium heat, melt the butter and add the sliced sausage.
• Sauté sausage until browned, about 5-7 minutes.
• Stir in minced garlic and red pepper flakes. Cook for 1-2 minutes until fragrant.
• Add the halved cherry tomatoes, salt, and pepper. Cook until tomatoes are softened, about 5 minutes.
• Toss the cooked spaghetti with the sausage and tomato mixture until well combined.
• Remove from heat and garnish with chopped parsley before serving.

Notes

Serve with grated Parmesan cheese for extra flavor. Great with a side salad.