This TikTokSpaghetti is a layered delight with robust flavors. The pasta is first tossed in a creamy Alfredo sauce boasting notes of garlic and Parmesan, then topped with a hearty layer of Italian sausage in rich marinara sauce. The dish is crowned with melted mozzarella and Parmesan, for a combination of creamy, tangy, and savory flavors with a cheesy finish-- perfect for a hearty, satisfying meal.
PREP: Generously grease a 9x13-inch pan with cooking spray and set aside. Preheat oven to 350 degrees F.
PASTA: Bring 12 cups water in a large pot of water to boil. Once boiling, add in 2 tsp salt. Add in all the spaghetti and boil, stirring occasionally. Boil for 2 mins less than lowest time on package. Before draining, remove and reserve 1 cup of pasta water. Drain.
ALFREDOSAUCE: Meanwhile, melt butter in a very large pot (big enough to hold all the pasta later) over medium-high heat. Once melted, add onion and garlic powder plus salt and pepper (I add ¼tsp of each) and sauté for 20 seconds. Pour in the cream. As soon as the mixture begins to bubble, turn the heat down to medium low. Simmer until thickened (can leave a clear track on the back of a wooden spoon), about 1-3 minutes. Once thickened, remove the pan from the heat. Stir in 1½ cups grated Parmesan cheese until melted and sauce is mostly smooth.
FINISH PASTA: Dump drained pasta right on top of the sauce, along with ½ cup of the reserved pasta water. Return pan to heat. Turn to medium and toss gently with tongs until the pasta and sauce emulsify nicely (sauce sticks to pasta instead of falling to pan). This takes about 1-4 minutes. Add more pasta water if needed (if it's looking dry). Scrape every bit of this saucy pasta into the prepared 9x13-inch pan. Cover with foil to keep warm.
RED SAUCE: Quickly rinse out pan and return to stovetop over medium-high heat. Add 2 tsp oil. Add sausage, season with salt and pepper (I add ½ tsp salt and ¼ tsp pepper); brown, crumbling with a wooden spoon until browned through. Drain off the grease and add the jar of marinara sauce and mix through. (Taste and add more salt/pepper if needed). Spoon over the sauced spaghetti in an even layer.
BAKE: Top with mozzarella and remaining ¼ cup Parmesan. Cover with foil and bake for 20 minutes. Remove foil and continue to bake 5 more minutes or until cheese is nicely melted. Remove and serve. (I like to use tongs to twist a scoop together, lift and serve.) Best enjoyed right out of the oven!
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Notes
Note 1: Heavy cream: It's crucial to use real, full-fat cream in this recipe. Otherwise, the Alfredo sauce won't reach the proper thickness. Milk or milk alternatives cannot deliver the same results.Note 2: Parmesan: This ingredient makes the biggest difference to the overall flavor of this recipe. And while this recipe is intended to be quick and easy, don't try to short-cut the cheese. Do not use canned or pre-shredded/grated Parmesan--the cheese doesn't melt smoothly and you'll be left with a big clump. Instead, use a block of Parmesan and freshly and finely grate on the small sides of a grater.Note 3: Italian sausage: Depending on personal preference, use mild or spicy sausage. For more heat (and flavor), use spicy sausage, and if you're sensitive to spice use a mild or sweet sausage instead. Remove sausage casings before adding to the skillet.Note 4: Marinara: The quality of the marinara sauce can make or break this dish. It's worth investing in a higher-end brand, Rao's® is our favorite!