This Taco Spaghetti recipe browns seasoned sausage and onion, then simmers it right in the skillet with canned tomatoes, and spaghetti noodles until everything is tender, saucy, and coated in melty cheddar. It only takes one pan and it’s on the table in well under an hour.
I created this recipe after my family fell in love with my weeknight favorite, one pan sausage pasta.
Key Takeaways
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Texture: Saucy and cheesy, and a little bit of heat from the Rotel
- Difficulty: Easy
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Why I Love This Recipe
I love a recipe that takes two family favorites, taco night and spaghetti night. This one starts the same way a good pot of chili or a pan of taco meat does, browning sausage with onion, but instead of stopping there, the noodles go right into the skillet with the tomatoes and simmer until they’ve soaked up all that taco-seasoned flavor. No separate pot for pasta, no draining anything at the sink.
The sausage adds more flavor than plain ground beef would (it’s also better on the budget right now), the Rotel keeps things from tasting flat, and a big handful of cheddar melted in at the end makes it taste like more effort than it actually is. This taco spaghetti recipe has become one my family asks for on repeat, and I don’t mind a bit. It’s ready in about 35 minutes, start to finish.
Ingredient Notes
Here’s what goes into this taco spaghetti, along with a few substitution notes:
- Ground sausage: I like the flavor sausage brings here, but ground beef or ground turkey both work fine if that’s what you have on hand.
- Onion: Diced yellow or white onion both work. In a pinch, 1 tablespoon of dried minced onion or onion powder can stand in.
- Taco seasoning: Use a store-bought packet or your own homemade blend. Either is fine, just taste and adjust the salt if your blend is different from mine.
- Rotel tomatoes: These bring the diced tomatoes and green chilies together in one can. If you want more heat, reach for the “hot” variety; for a milder dish, use “mild” or plain diced tomatoes in its place.
- Diced tomatoes: Don’t drain either can of tomatoes. The liquid, plus the water, is what cooks the noodles right in the sauce.
- Spaghetti noodles: Break the noodles in half so they fit the skillet and are easier to stir. Other sturdy pasta shapes, like penne or rotini, can be swapped in using the same amount.
- Cheddar cheese: Shred your own block of cheese if you can. It melts smoother than the pre-shredded bags, which are coated in anti-caking starch.
- Cilantro: Adds a fresh finish, but leave it off (or swap in sliced green onion) if cilantro isn’t your family’s favorite.
Step by Step How to Make Taco Spaghetti
Step 1: Heat the olive oil in a large skillet over medium heat. Brown the sausage and onion until the meat is no longer pink and the onion is soft.
Step 2: Stir in the taco seasoning, Rotel, diced tomatoes, pepper, noodles, and water. Bring to a boil.
Step 3: Reduce heat to low, cover, and simmer 15 minutes, stirring occasionally, until the noodles are tender.
Step 4: Remove from heat and stir in half the cheese until melted. Top with the remaining cheese and cilantro, then serve.
My Recipe Tips:
- Use a large skillet. Mine is 6 quart. A 6-quart stock pot works just as well if that’s what you have.
- Keep an eye on the noodles toward the end of the simmer. They’ll keep softening slightly as the dish sits, so it’s better to pull them right when they’re tender rather than let them go too long.
- If your sauce looks thinner than you’d like once the noodles are done, let it simmer uncovered for a few extra minutes to thicken up.
FAQ
This usually means the noodles simmered a little too long. Start checking for doneness a minute or two before the 15-minute mark, and pull the skillet off the heat as soon as the noodles are tender — they’ll continue to soften slightly as the dish sits and cools.
Yes, either one works as a 1:1 swap. Sausage adds a bit more seasoning and fat, so if you swap it out, taste the finished dish and add a pinch more salt or taco seasoning if it needs it.
Simmer it uncovered for a few extra minutes after the noodles are tender. The sauce will thicken as some of the liquid cooks off.
Yes. Penne, rotini, or another sturdy short pasta will work in the same amount called for in the recipe. You may need to add a couple extra minutes to the simmer time, so check for doneness before removing it from the heat.
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Taco Spaghetti
Equipment
- 6 quart skillet or stockpot
Ingredients
- 2 tablespoons olive oil
- 1 pound ground sausage
- 1/2 cup onion diced
- 1/4 cup taco seasoning or one packet
- 1/2 teaspoon ground pepper
- 10 oz can Rotel tomatoes un-drained
- 14.5 oz can diced tomatoes un-drained
- 16 oz spaghetti noodles broken in half
- 5 cups water
- 8 oz cheddar cheese shredded
- 1/2 cup cilantro chopped
Instructions
- Heat the olive oil in a large skillet over medium heat. Brown the sausage and onion until the meat is no longer pink and the onion is soft and translucent.
- Add the taco seasoning, Rotel, diced tomatoes, pepper, spaghetti noodles, and water. Bring to a boil over high heat. Once boiling, reduce to low, cover, and simmer for 15 minutes, stirring often.
- Remove from the heat and stir in half of the cheese. Sprinkle the remaining cheese and cilantro on top and serve.
Notes
- Use a large (6-quart) skillet or stock pot so the noodles have room to cook evenly.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the sauce has thickened.
