Turn sausages into tasty meatballs without additional ingredients or mixing.
Ingredients
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Coarse salt and ground pepper
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1 ½ pounds sweet or spicy Italian sausage
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1 teaspoon extra-virgin olive oil
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1 medium yellow onion, diced small
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2 cans (28 ounces each) whole peeled tomatoes
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1 pound spaghetti
Directions
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Set a large pot of salted water to boil. Remove sausage meat from casings and roll into 24 balls. In a large saucepan or Dutch oven, heat oil over medium-high. Add sausage and cook until browned all over, about 5 minutes. Using a slotted spoon, transfer meatballs to a plate. Add onion to pan and cook, stirring frequently, until softened, about 5 minutes. Add tomatoes, breaking them up as you go, and season with salt and pepper; bring sauce to a boil and cook 5 minutes.
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Add pasta to water and cook according to package instructions. Meanwhile, add meatballs to sauce and rapidly simmer until sauce is slightly thickened, about 7 minutes. Drain pasta, then toss with remaining sauce and meatballs.
Cook's Notes
For a variation, try this recipe with fresh chicken or turkey sausages.
To make Spinach and Meatball Calzones another night, reserve 8 meatballs and 1 1/2 cups sauce.