Italian sausage, ground beef, tomatoes, green peppers, and thick spaghetti—this is the Windy City’s take on pasta, and it’s got attitude.
I was in Chicago visiting my cousin last fall—you know that awkward season where it’s not quite winter but your fingers still freeze if you forget gloves? Yeah, that. We were cold, grumpy, and arguing about whether to order takeout or just cook whatever was in the fridge.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
She says, “Let’s make spaghetti.” And I’m like, okay… spaghetti. But then she starts pulling out Italian sausage, green peppers, like five different spices, and I’m realizing this is not your average weeknight pasta. Long story short, we made this bold, spicy, meaty sauce that clung to thick spaghetti like it meant it. We stood over the stove eating it straight from the pot with forks. Zero shame.
I’ve made it so many times since then. It reminds me of her and that weirdly cozy night in a drafty Chicago apartment where we had no expectations and ended up with something that felt special.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Chicago Spaghetti Recipe?
Good question. I don’t actually know if there’s an official handbook that defines it, but here’s what I do know: this dish doesn’t play it safe. It’s not dainty. It’s not light. It’s bold, it’s loud, and it kinda demands your full attention.
It’s loaded with a rich tomato sauce that simmers with sausage, beef, onions, green peppers, and a hit of cayenne. And the best part? You stir the cheese right into the sauce so it gets all melty and tangled in the spaghetti. Not on top—in it. It’s like deep dish pizza’s pasta cousin, if that makes sense. Honestly, it’s the kind of meal you want after a long day, maybe with a cold beer and something playing in the background that makes you nostalgic but you don’t know why.
Ingredient Notes:
I’m not gonna list the ingredients like a robot. I just want to give you the rundown the way I’d tell a friend at the grocery store.
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Olive Oil – Just a couple spoonfuls to get things going. You don’t need to drown it.
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Italian Sausage – The hot kind works best here, but mild’s fine too. This is where a lot of the flavor comes from.
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Ground Beef – Adds balance. Sausage alone can be a lot, but with beef, it’s perfect.
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Onion, Garlic, and Bell Pepper – Classic trio. The green pepper’s key—don’t skip it.
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Crushed Tomatoes + Tomato Paste – Tomato paste thickens. Crushed tomatoes stretch. They work together like an old married couple.
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Water – You’re not watering it down. You’re letting it simmer.
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Spices + Sugar – Garlic powder, oregano, basil, cayenne for heat, and sugar to mellow it out. This is how you build that deep, cozy flavor.
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Parmesan – Stirred into the sauce, not sprinkled on top like an afterthought.
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Thick Spaghetti – Yeah, you could use regular, but this sauce needs grip. Thick noodles = better bite.
How To Make Chicago Spaghetti?
You don’t need to be a culinary wizard to pull this off. It’s just a few steps, nothing fancy. And if you make a little mess along the way? That’s half the fun.
Step 1: Boil the Pasta
Salt your water like you mean it and cook your spaghetti until it’s just tender. Don’t overcook it—it’s gonna go back in the sauce later. Drain it, set it aside. Don’t rinse it. You want that starch.
Step 2: Brown the Meat
In a big pot, heat some oil, then toss in your sausage and beef. Break it up with a wooden spoon or, let’s be real, whatever you’ve got. Let it brown. Don’t rush this—this is where the flavor starts.
Step 3: Add the Veggies
Toss in your chopped onion, garlic, and green bell pepper. Cook it down for a few minutes until it starts smelling amazing. Like, your kitchen will smell insane at this point. That’s the goal.
Step 4: Sauce It Up
Add the tomato paste, all the spices, and a bit of sugar. Stir it around until it’s all cozy. Then pour in the crushed tomatoes and water. Let it simmer for like 30 minutes. You can clean up during this part or just… lean on the counter and snack on cheese. Your call.
Step 5: Bring It Together
Once the sauce is thick and lovely, stir in your spaghetti and parmesan cheese. The cheese melts into the sauce, the noodles get coated, and everything just works. Taste it. Add more salt if you need it. Or a little hot sauce if you’re wild like that.
Storage Options:
If—if—you have leftovers, they reheat beautifully.
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Fridge – Keeps well for 3–4 days.
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Freezer – Freeze it in portions. It’ll make you feel like a genius when you pull it out on a night you don’t feel like cooking.
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Reheat – Microwave works fine. Add a splash of water and stir halfway through. Or reheat in a pan if you want to be fancy.
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Variations and Substitutions:
Sometimes you’ve got to improvise. Been there.
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No sausage? Use all beef and throw in a pinch of fennel seeds and red pepper flakes. Close enough.
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Vegetarian? Sauté mushrooms instead. They soak up the sauce like champs.
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No thick spaghetti? Use rigatoni. Or penne. Heck, even elbow macaroni if that’s what you’ve got.
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Spicier? Extra cayenne or a splash of hot sauce at the end.
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More cheese? Always. There’s no such thing as too much here.
What to Serve with Chicago Spaghetti?
You don’t have to serve anything with this. But if you want to round it out:
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Garlic Bread – I mean, obviously.
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Salad – Something crisp with a vinaigrette to balance all that richness.
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Roasted Veggies – Because, fiber.
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A cold beer or a bold red wine – Whatever matches your vibe.
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Your favorite playlist in the background – This isn’t just food, it’s a whole mood.
Frequently Asked Questions:
So, what exactly makes it “Chicago Spaghetti”?
Honestly? It’s the attitude. The spice. The sausage. The green pepper. The way it doesn’t try to be delicate. It’s just… extra in the best way.
Can I make it ahead?
Yes, and you should. It tastes even better the next day when all the flavors settle in.
Do I have to use thick spaghetti?
Nope. But I’ll be honest—regular spaghetti just doesn’t hold the sauce as well. Go thick if you can swing it.
This Chicago Spaghetti isn’t just pasta—it’s a mood. It’s the kind of dish that says, “Yeah, life’s been a lot lately… but at least dinner is gonna slap.” Make it on a weekend, or a weeknight when you’re over everything. Make it for your people, or just for yourself because you deserve that kind of comfort.
And if you try it, let me know—did you change anything? Did your kids love it? Did you eat it cold at midnight straight from the container? (Totally acceptable.)
Drop me a comment—I wanna hear all about it.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chicago Spaghetti
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage
- 1/2 pound ground beef
- 1 cup yellow onion finely diced
- 4 garlic cloves minced
- 1 cup green bell pepper small diced
- 28 ounces crushed tomatoes
- 6 ounces 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 grated parmesan cheese
- 1 pound thick spaghetti
- Kosher salt and freshly cracked black pepper to taste
Instructions
Cook the pasta
- Bring a large pot of salted water to a rolling boil. Add the thick spaghetti and cook until al dente, according to package instructions. Drain and set aside without rinsing.
Brown the meat
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the Italian sausage and ground beef. Cook, breaking up the meat with a wooden spoon, until well-browned and fully cooked through. Drain excess fat if necessary.
Sauté aromatics
- To the same pot, add the diced onion, garlic, and green bell pepper. Sauté for 3–4 minutes, stirring frequently, until the vegetables are softened and aromatic.
Incorporate tomato and seasoning
- Stir in the tomato paste, granulated sugar, garlic powder, dried oregano, dried basil, onion powder, and cayenne pepper. Mix well until the spices are evenly distributed and the tomato paste is fully integrated.
Deglaze and simmer
- Pour in the crushed tomatoes and water, scraping the bottom of the pot to release any browned bits. Stir thoroughly. Bring the sauce to a gentle simmer and allow it to cook uncovered for approximately 30 minutes, stirring occasionally.
Combine and finish
- After the sauce has thickened and the flavors have developed, season to taste with kosher salt and black pepper. Add the cooked spaghetti and parmesan cheese directly to the sauce. Toss gently until the pasta is evenly coated and the cheese is melted throughout.
Serve
- Serve immediately, garnished with additional parmesan or chopped parsley if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
