TikTok Spaghetti

5 from 2 votes

TikTok Spaghetti is a layered masterpiece! Creamy Alfredo pasta tossed with rich marinara and Italian sausage, topped with melty mozzarella and Parmesan. Creamy, cheesy, and super satisfying!

Prep Time30

Cook Time25

Total Time55

Course: Dinner

Cuisine: American

Keyword: tiktok spaghetti

Servings: servings

Author: Chelsea Lords

Cost: $14.68

Equipment

Ingredients

Cooking spray
1 (16-ounce) package spaghetti plus pasta cooking water
6 tablespoons unsalted butter cut into tablespoons
1 teaspoon onion powder
1 teaspoon garlic powder
1-1/4 cups heavy cream see note 1
Salt and pepper
2-1/4 cups freshly grated Parmesan cheese divided, see note 2
1 (19-ounce) package Italian sausage see note 3
1 (24-ounce) jar marinara sauce I like Rao’s, see note 4
1-1/2 cups freshly shredded mozzarella cheese

US - Metric

Instructions

Generously grease a 9x13-inch baking dish with cooking spray and set aside. Preheat oven to 350°F.
In a large pot, bring 12 cups water to boil. Once boiling, add 2 teaspoons salt. Add spaghetti and boil, stirring occasionally. Boil 2 minutes less than lowest time on package. Before draining, remove and reserve 1 cup of pasta water, then drain.
Meanwhile, melt butter in a very large pan (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 1/4 teaspoon each) and sauté for 20 seconds. Pour in the cream. As soon as the mixture begins to bubble, lower heat 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 from heat. Stir in 1½ cups grated Parmesan cheese until melted and sauce is mostly smooth.
Dump drained pasta on top of the sauce, along with 1/2 cup reserved pasta water. Return to heat. Turn to medium and toss gently with tongs until pasta and sauce emulsify nicely (sauce sticks to pasta instead of falling to pan), about 1–4 minutes. Add more pasta water if needed (if looking dry). Scrape all this saucy pasta into the prepared 9x13-inch pan. Cover with foil to keep warm.
Quickly rinse out pan and return to stovetop over medium-high heat. Add 2 teaspoons oil. Add sausage and season with salt and pepper (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Brown the sausage, crumbling with a wooden spoon until browned through. Drain off grease and add jar of marinara sauce. Mix through. (Taste and add more salt/pepper if needed). Spoon over the sauced spaghetti in an even layer.
Top with mozzarella and remaining 1/4 cup Parmesan. Cover with foil and bake 20 minutes. Remove foil and 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!

Video

Notes

Note 1: 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 makes the biggest difference to the overall flavor of this recipe. 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: 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 pan.

Note 4: The quality of the marinara sauce can make or break this dish. It’s worth investing in a higher-end brand, Rao’s® is my favorite!

Storage: Let the dish cool, then transfer to airtight containers and refrigerate for up to 3-4 days.

Nutrition