Prep Time: 10 minutes | Cook Time: 20 minutes
- 1 lb italian sausage
- 4 garlic cloves, minced
- 1 28-oz can crushed tomatoes
- 1 tsp onion powder
- 1 tsp dried basil
- 1 tsp salt
- 1/2 tsp pepper
- 1 Tbsp olive oil
- 1/4 tsp red pepper flakes
- 4 cups chicken broth
- 1 lb uncooked spaghetti
- finely grated Parmesan
In a large skillet over medium-high heat add Italian sausage and garlic. Cook until sausage is crumbled and browned. Drain any remaining fat.
To skillet add crushed tomatoes, onion powder, basil, salt, pepper, olive oil, red pepper flakes, chicken broth, and uncooked spaghetti. Bring to a boil then reduce heat to simmer until sauce is thickened and noodles are cooked, about 15-20 minutes. Serve with finely grated Parmesan.
Make a double natch of this to eat as lunch the next day.
Make sure your skillet is large enough to hold all ingredients.
Serve this No-Boil Spaghetti with Honey Roasted Carrots.