Spaghetti Marinara San Marzano Recipe

Prepare & brown sausage

Remove casings from the sweet pork sausages and crumble the meat into bite-sized pieces. Heat 1 tablespoon olive oil in a large heavy skillet or sauté pan over medium-high heat. Add the crumbled sausage in an even layer and let it brown undisturbed for 2–3 minutes, then stir and continue cooking until browned and cooked through, about 6–8 minutes total. Break large pieces into smaller bite-size pieces as it cooks. Use a slotted spoon to transfer the browned sausage to a bowl and set aside, leaving rendered fat in the pan. If the pan looks dry, reserve a small amount of the olive oil from the marinara step to add later.

Sweat onion & garlic

In the same skillet (with the sausage fat) or a separate saucepan, heat 3 tablespoons extra-virgin olive oil over medium heat. Add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until translucent and softened, about 6–8 minutes. Add the sliced garlic and cook 30–60 seconds until fragrant but not browned.

Deglaze

If using, pour in 1 tablespoon dry white wine to deglaze the pan, scraping up any browned bits; let it reduce by half (about 1–2 minutes).

Add tomato elements

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize slightly. Crush the 28 oz San Marzano tomatoes by hand into the pan or crush them in a bowl and add. Add 1 cup water, 1 teaspoon sugar, 1 tablespoon chopped fresh oregano (or 1/2 tsp dried), and 1 teaspoon red pepper flakes. Stir to combine.

Simmer & season

Bring the sauce to a gentle simmer, then reduce the heat to low and simmer, uncovered, 20–25 minutes to thicken and develop flavor. Stir occasionally. Toward the end of simmering, season with 1.5 teaspoons salt and 1 teaspoon freshly ground black pepper. Taste and adjust salt, pepper, or sugar as needed. If the sauce gets too thick, add up to 1/4 cup water.

Finish sauce with sausage

Return the browned sausage to the sauce and simmer together 5 minutes to meld flavors. If desired, stir in a teaspoon of extra-virgin olive oil for shine and richness. Keep sauce warm while pasta cooks.

Cook spaghetti

Bring a large pot of water to a rolling boil and add 2 tablespoons kosher salt. Add 16 oz spaghetti and cook, stirring occasionally, until al dente according to the package (typically 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta.

Finish in pan

Add the drained spaghetti directly to the skillet with the marinara and sausage (if your skillet is large enough) or return pasta to the pot and pour sauce over it. Toss over medium heat for 1–2 minutes to combine, adding reserved pasta water a few tablespoons at a time if needed to loosen and create a glossy emulsion that coats the pasta (use up to 1/2 cup reserved water). Taste and adjust seasoning.

Plate & garnish

Divide the spaghetti among 4–6 plates (see servings). Tear or chiffonade basil leaves and scatter over the pasta. Sprinkle each portion with grated Pecorino Romano or Parmesan and drizzle a little extra-virgin olive oil if desired. Serve immediately.