Spaghetti with Sausage Meatballs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Sweet Italian sausage is a flavorful base for these super-quick meatballs. Adapted rom America's Test Kitchen. white bread, buttermilk, sweet Italian sausage, egg, extra-virgin olive oil, garlic, canned crushed tomatoes, canned diced tomatoes, basil, salt, pepper, spaghetti cvt Ingredients:
24 g (2 slices) bread, crusts discarded, torn into small pieces |
1/2 cup lowfat buttermilk |
8 ounces cooked sweet italian sausage , casings removed, net from 1 pound fresh |
1 large egg, lightly beaten |
2 tablespoons extra-virgin olive oil |
3 garlic cloves, minced |
28 ounce crushed tomatoes |
14 1/2 ounce diced tomatoes |
1 tablespoon minced fresh basil |
1 salt and pepper to taste |
1 pound dry spaghetti |
Directions:
1. Bring 4 quarts of water to boil in large pot. Adjust oven rack to middle position and heat oven to 475 degrees. Line baking sheet with foil.
2. Soak bread in buttermilk in bowl for 5 minutes. Using fork, mash until smooth. Mix in sausage and egg until combined. Form mixture into 1 1/2 -inch meatballs and place on baking sheet. Spray meatballs with cooking spray. Bake until deeply browned, 17 to 20 minutes.
3. Meanwhile, heat oil and garlic in large skillet over medium heat until garlic is golden, about 3 minutes. Add tomatoes, increase heat to medium-high, and simmer until sauce thickens, 15 to 20 minutes. Stir in basil and salt and pepper to taste. Toss in meatballs.
4. Add 1 tablespoon salt and pasta to boiling water. Cook pasta until al dente. Reserve 1/4 cup cooking water, drain pasta, and return pasta to pot along with reserved water. Ladle some tomato sauce (without meatballs) over spaghetti and toss well. Divide pasta among bowls and top with more sauce and meatballs. Serve, passing Parmesan at table.
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