One-Pot Creamy Spaghetti

Prep 30 min
Total 30 min
Ingredients 7
Servings 6

Every one-pot spaghetti claims it, but this one really IS the best! It starts with hearty Italian sausage, and instead of water, the noodles cook in a mixture of chicken broth and cream, so every bite is packed with amazing flavor and texture. There’s no question—this absolutely delicious creamy spaghetti is the ultimate low-maintenance meal! It’s done in 30 minutes flat with only seven ingredients and leaves you with hardly any dirty dishes. MORE+ LESS-

By Pillsbury Kitchens

Updated July 1, 2019

Make with

Progresso Broth

Ingredients

lb bulk Italian sausage

oz uncooked spaghetti (from 16 oz box)

can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained

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

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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.

Jump to Video

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

% Daily Value

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

*Percent Daily Values are based on a 2,000 calorie diet.

Spaghetti is easily one of the most well-known Italian traditions that kitchens across America have adopted and adapted. “Spaghetti” is actually the name of the noodle in the dish, but the term has become interchangeable with the recipe name for thin, cylindrical pasta, tomato-based sauce and ground beef or meatballs. There is much debate about where spaghetti originated from, but the widely accepted theory is that it became mainstay in Sicily, Italy. However, Italians have many different interpretations of spaghetti recipes including spaghetti alla puttanesca which includes a red sauce with capers, olives, anchovies and garlic or spaghetti Bolognese which is a meat-based sauce. Spaghetti was introduced to the United States during the early- to mid- 20th century when Italian immigrants began arriving to America. The immigrants brought their own family traditions and secret sauce recipes that had been handed down for generations, and several of those creations can be found in restaurants around the world today. Making pasta at home is totally worth it and if you’re looking to change up the classic recipes, browse through our genius pasta twists that include baked spaghetti, chicken spaghetti and even spaghetti tacos! Check out our how-to to learn how to master a restaurant-worthy recipe that even the Italians would approve of.