One-Pot Creamy Spaghetti

  • Prep 30 min
  • Total 30 min
  • Ingredients 7
  • Servings 6

Ingredients

  • 1 lb bulk Italian sausage
  • 12 oz uncooked spaghetti (from 16 oz box)
  • 1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
  • 1 carton (32 oz) Progresso™ chicken broth
  • 1/2 cup whipping cream
  • 1/4 teaspoon crushed red pepper flakes, if desired
  • Shredded Parmesan cheese and fresh basil leaves, if desired

Steps

  • 1
    In 5-quart Dutch oven, cook sausage over medium-high heat 5 to 7 minutes or until no longer pink; drain.
  • 2
    Add spaghetti, tomatoes, broth, cream and pepper flakes; heat to boiling. Reduce heat to medium, cook 15 to 20 minutes, stirring frequently until pasta is tender and sauce is thick and creamy. Serve with Parmesan cheese and fresh basil.

  • Use ground beef in place of the sausage.
  • Substitute 1 carton (32 oz) Progresso™ vegetable broth for the chicken broth.
  • Serve this spaghetti with Pillsbury™ French bread to round out the meal.
  • Tired of pasta sauce staining your plastic storage containers? Mist the inside with cooking spray before filling to create a stain barrier. More cooking spray tips.
  • If you have any leftovers from this easy spaghetti recipe, you can place any remaining in a tightly covered container and store in the refrigerator for up to 5 days. Simply reheat in the microwave until hot, stirring once or twice.

Nutrition Facts

Serving Size: 1 Serving
Calories
560
Calories from Fat
220
Total Fat
24g
37%
Saturated Fat
10g
51%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
1470mg
61%
Potassium
250mg
7%
Total Carbohydrate
63g
21%
Dietary Fiber
4g
16%
Sugars
1g
Protein
23g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
20%
20%
Exchanges:
3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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