Smoked spaghetti with sausage combines the rich, charred flavor of the grill with classic pasta comfort. This recipe brings together smoked Italian sausage, a bright tomato sauce, and perfectly cooked spaghetti for a satisfying weeknight dinner or a crowd-pleasing main course.
How to Make Smoked Spaghetti
- Prepare the Grill. Light a charcoal grill using a chimney starter for safety. When the coals are ashed over, bank them to one side and add a handful of soaked wood chips (mesquite, hickory or applewood) to generate smoke.
- Smoke the Sausages. Score the sausages lightly to prevent splitting, then place them on the cool side of the grill away from direct heat. Cover with the lid, set vents partially open, and keep the grill around 225–250°F. Smoke the sausages for about 30 minutes, turning occasionally, until they reach an internal temperature of 160°F. Remove and tent with foil to rest.
- Grill the Tomatoes for Sauce. While the sausages smoke, halve ripe tomatoes and grill them for 5–7 minutes per side until lightly charred and soft. These add depth and a subtle smoky sweetness to the sauce.
- Cook the Spaghetti. Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to the package instructions. Drain and set aside, reserving a little pasta water if you want to loosen the sauce later.
- Make the Tomato Sauce. In a saucepan, warm olive oil over medium heat, sauté minced garlic and red pepper flakes briefly, then add the grilled tomatoes. Smash the tomatoes with a spoon and simmer 15–20 minutes, seasoning with salt and black pepper to taste.
- Combine and Finish. Slice the smoked sausages into bite-sized pieces and add them to the simmering sauce for a few minutes to blend flavors. Toss the cooked spaghetti with the sauce, drizzle with olive oil, sprinkle with fresh basil or parsley, and finish with grated Parmesan or Pecorino Romano.
- Serve. Plate the smoked spaghetti, garnish with extra herbs and cheese if desired, and enjoy immediately.
Expert Tips
Use these tips to enhance the smoky pasta and tailor the dish to your taste.
- Try different sausages. Sweet or spicy Italian sausage, chorizo, or smoked kielbasa will change the character of the dish—adjust the seasoning in the sauce accordingly.
- Pick the right wood. Mesquite provides a bold smoke, hickory is classic and robust, while applewood delivers a milder, fruity note. Soak chips for about 30 minutes before adding to coals to maximize smoke.
- Adjust the heat. If the sauce is too thick, stir in reserved pasta water a tablespoon at a time until it reaches the desired consistency.
- Cheese variations. Parmesan or Pecorino Romano are traditional; smoked Gouda or aged cheddar add a different, richer profile if you want to experiment.
What to Serve
This smoked spaghetti pairs well with a crisp green salad or garlic bread to balance the smoky, savory flavors. A light-bodied red wine or a cold beer complements the dish nicely if you choose to serve alcohol.
What to Do With Leftovers
Leftover smoked spaghetti reheats beautifully. Warm it gently in a skillet with a little olive oil, or bake it briefly covered until heated through. Leftover sausage and sauce also make a great base for baked pasta or a sandwich filling.
Smoked spaghetti is more than a recipe—it’s a way to introduce smoky depth to a familiar favorite. Whether you’re firing up the grill for the first time or refining your barbecue technique, this dish is straightforward, flexible, and full of flavor. Enjoy the process and feel free to make the recipe your own.
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Smoked Spaghetti
Ingredients
For the Sausage:
- 4 Italian sausages
- Charcoal grill and charcoal chimney starter
- Charcoal or wood chips (mesquite, hickory or applewood)
- Lighter fluid (if needed)
For the Tomato Sauce:
- 6 ripe tomatoes, halved
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- ½ teaspoon red pepper flakes
- Salt and black pepper to taste
For the Spaghetti:
- 12 ounces spaghetti
- 2 tablespoons olive oil
- ¼ cup fresh basil or parsley, chopped
- ½ cup grated Parmesan or Pecorino Romano
Instructions
Preparing the Sausage
- Light the charcoal and let coals ash over. Move coals to one side of the grill and add soaked wood chips directly on the coals.
- Score the sausages lightly and place them on the cooler side of the grill. Cover and maintain 225–250°F. Smoke for about 30 minutes, turning occasionally, until internal temperature reaches 160°F. Remove and rest, tented with foil.
Preparing the Tomato Sauce
- Grill halved tomatoes over medium-high heat until charred and softened, about 5–7 minutes per side.
- In a saucepan, heat olive oil, add garlic and red pepper flakes, and sauté briefly. Add grilled tomatoes, crush with a spoon, season with salt and pepper, and simmer 15–20 minutes.
Cooking the Spaghetti
- Cook spaghetti in a large pot of salted boiling water until al dente. Drain and reserve a little pasta water if needed.
- Slice smoked sausages and add to the tomato sauce. Simmer 3–5 minutes.
- Toss spaghetti with the sauce and sausage. Drizzle with olive oil, stir in fresh herbs, and top with grated cheese.
Serving
- Divide the smoked spaghetti among plates, garnish with extra cheese and herbs, and serve immediately.