Chicago Spaghetti
Bold, saucy, and satisfying—Chicago Spaghetti is the kind of pasta dish that brings big-city flavor straight to your kitchen.
Loaded with hearty meats, rich tomato sauce, and just the right amount of heat, it’s a comfort food classic with a Chicago twist.
Why You’ll Love This Recipe
Full of flavor: A robust tomato sauce enhanced with Italian sausage, beef, and bold spices makes every bite unforgettable.
Crowd-pleaser: This recipe feeds a crowd, making it perfect for family dinners, potlucks, or game day.
Easy and reliable: Simple ingredients and step-by-step prep make it ideal for both weeknights and special occasions.
Leftovers are even better: Like any great pasta dish, the flavors deepen overnight.
Key Ingredients
Italian sausage & ground beef: A savory mix for rich, meaty flavor and texture.
Crushed tomatoes & tomato paste: A thick, luscious base for the sauce.
Green bell pepper & onion: Adds depth, sweetness, and a subtle crunch.
Herbs & spices: Garlic powder, oregano, basil, and cayenne pepper give it that classic Italian-American kick.
Thick spaghetti: Hearty noodles that hold up perfectly in the robust sauce.
Chicago Spaghetti
Ingredients:
2 tablespoons olive oil
1 lb. Italian sausage
1/2 lb. ground beef
1 cup onion, diced
4 garlic cloves, minced
1 cup green bell pepper, small diced
28 oz. crushed tomato
6 oz. tomato paste
2 cups water
3 tablespoons granulated sugar
2 teaspoons garlic powder
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/3 cup parmesan cheese
1 lb. thick spaghetti
Kosher salt and freshly cracked black pepper, to taste
Instructions:
Step 1:
Fill a large pot with salted water and bring it to a boil. Cook the thick spaghetti until just al dente, then drain and set it aside.
Meanwhile, heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the Italian sausage and ground beef, breaking it up with a wooden spoon as it cooks until nicely browned.
Step 2:
Stir in the diced onion, minced garlic, and green bell pepper. Sauté for 3–4 minutes until slightly softened.
Add in the tomato paste, sugar, garlic powder, onion powder, oregano, basil, and cayenne pepper. Stir everything together until well mixed.
Pour in the crushed tomatoes and water, scraping up any browned bits from the bottom of the pan. Bring the sauce to a low simmer and cook uncovered for about 30 minutes, stirring occasionally.
Step 3:
Taste and adjust the seasoning with kosher salt and black pepper. Stir in the drained spaghetti and sprinkle in the Parmesan cheese. Toss everything together until well combined and heated through. Serve hot and enjoy!
Recipe Notes: Chicago Spaghetti
Meat Blend Tip: Using both Italian sausage and ground beef gives the sauce a rich, layered flavor. You can choose spicy or mild sausage depending on your heat preference.
Thick Spaghetti Matters: Thicker pasta (like thick spaghetti or bucatini) works best because it holds up well to the hearty sauce and absorbs the flavors beautifully.
Tomato Paste Power: Tomato paste adds depth and body to the sauce—make sure to cook it out for a minute before adding liquids to remove any bitterness.
Sugar Balancer: The sugar cuts the acidity of the tomatoes and balances the spices, especially with the cayenne pepper’s heat.
Let It Simmer: Don’t rush the simmering step—30 minutes helps the flavors deepen and meld together into a truly comforting sauce.
Cheese Finishing Touch: Parmesan adds salty, savory notes that tie the whole dish together. For extra richness, stir in a little at the end or sprinkle more on top when serving.
Customize the Spice: Cayenne pepper adds a mild kick—feel free to increase for more heat or omit entirely for a kid-friendly version.
Make-Ahead Friendly: The sauce can be made 1–2 days ahead and actually tastes better the next day. Just cook the pasta fresh and combine when ready to serve.
Nutrition Information
(Estimated per serving – serves 6–8)
Calories: 580 | Protein: 28g | Carbohydrates: 52g | Fat: 28g | Fiber: 4g | Sodium: 850mg
Kitchen Equipment Needed
Large pot (for boiling pasta)
Large Dutch oven or deep sauté pan
Wooden spoon or spatula
Strainer or colander
Measuring cups and spoons
Chef’s knife and cutting board
Recipe Swaps and Variations
Meat options: Use all beef, turkey, or even plant-based meat alternatives for a lighter or vegetarian version.
Veggie boost: Add mushrooms, zucchini, or spinach for more color and nutrients.
Cheesy upgrade: Mix in mozzarella or provolone for a gooey, baked-pasta feel.
No spice? Omit cayenne for a milder version or sub with red pepper flakes.
How to Store Leftovers
Fridge: Store in an airtight container for up to 4 days. Reheat on the stove or microwave with a splash of water or sauce.
Freezer: Freeze in freezer-safe containers for up to 3 months. Thaw in the fridge overnight and reheat gently.
Food and Drink Pairings
Sides: Serve with garlic bread, Caesar salad, or roasted broccoli.
Drink: Pair with a glass of Chianti, a cold beer, or sparkling water with lemon.
Dessert: Finish the meal with tiramisu or cannoli for a true Italian-American vibe.
Frequently Asked Questions:
What makes this “Chicago” style spaghetti?
Chicago Spaghetti is known for its bold, meaty sauce with both sausage and beef, generous seasoning, and thick spaghetti noodles—hearty, bold, and perfect for Midwestern appetites.
Can I make this dish ahead of time?
Yes! You can prep the sauce in advance and store it in the fridge or freezer.
Boil fresh pasta just before serving, or mix and store everything together.
Is it spicy?
It has a mild kick from the cayenne pepper, but you can easily adjust the spice level to your preference—or leave it out altogether.
Can I bake this like a casserole?
Definitely! Mix pasta and sauce, pour into a baking dish, top with cheese, and bake at 375°F for 20–25 minutes.
Can I double the recipe for a crowd?
Absolutely—it scales up easily and is perfect for feeding large groups.
Can I use jarred sauce instead of crushed tomatoes?
Yes, but reduce or skip the added sugar and herbs since many jarred sauces are already seasoned.
Do I have to cook the pasta separately?
It’s recommended, but you could cook it directly in the sauce by adding more liquid.
Just note it may be starchier and thicker.
How do I avoid overcooked pasta when mixing it with the sauce?
Cook the pasta just until al dente—don’t overboil. It will continue to absorb flavor in the sauce.
Can I substitute tomato sauce for tomato paste?
Not directly—tomato paste adds thickness and concentrated flavor.
If using sauce, you may need to simmer longer to reduce.
How can I make this dish vegetarian?
Swap the meat with plant-based crumbles or lentils and use vegetable broth to keep the flavor deep and savory.