Indulge in the timeless delight of Italian-inspired cuisine with this Sausage Meatball Spaghetti with Tomato Sauce recipe. A reinterpretation of a classic dish, it presents a well-loved favourite with an exciting, flavourful twist, ensuring that it’s a choice you simply can’t go wrong with. Buon appetito indeed!
Unlike traditional meatballs, these are crafted from quality sausage meat, introducing a unique depth of flavour to the dish. The meatballs are succulent and full of hearty goodness, their rich, savoury notes excellently marrying the sweet, tangy taste of the tomato sauce.
The Spaghetti serves as the perfect canvas for these flavours, its al dente texture complementing the tenderness of the meatballs and the smoothness of the sauce. The delicate strands of spaghetti do an excellent job of soaking up the sauce, ensuring that each mouthful is a perfect balance of pasta, meatball, and the robust tomato sauce.
Speaking of the Tomato Sauce, it brings the entire dish together with its radiant flavours. The sweet and tangy sauce, with its hint of fresh herbs, binds the meatballs and spaghetti, imparting a rich, comforting taste that reminds you of home-cooked meals.
Despite its seemingly gourmet flair, this Sausage Meatball Spaghetti with Tomato Sauce recipe is surprisingly straightforward to prepare. It’s an ideal choice for a cosy family dinner or a hearty meal for one, bringing a touch of Italian cuisine into your kitchen. So go ahead, serve yourself a plate, and say a hearty ‘Buon appetito!’
Before you start, make sure to wash the veggies before you use them! You will also need some cooking tools, like Saucepan, Wooden Spoon, Bowl, Measuring Jug, Colander and a Large Frying Pan.
- 225g Pork and Oregano Sausage Meat
- 1 Courgette
- 1 Tbsp Sun-Dried Tomato Paste
- 1 Tbsp Smoked Paprika
- 1 Bunch of Flat Leaf Parsley
- 40g Grated Hard Italian Style Cheese
- 1 Onion
- 1 Garlic Clove
- 1 Pack of Finely Chopped Tomatoes with Basil
- 1 Chicken Stock Powder
- 200g Spaghetti
- 1 Tsp Sugar
- 100ml Water
Step 1: Shape the sausage meat into four meatballs per person. Set aside on a plate.
IMPORTANT: Wash your hands after handling raw meat.
Halve, peel and thinly slice the onion. Trim the courgette then quarter lengthways. Chop widthways into small pieces.
Peel and grate the garlic (or use a garlic press). Bring a large pan of water to the boil for the pasta with ½ tsp salt.
Step 2: Heat a splash of oil in a frying pan on medium heat. When hot, add the meatballs and fry until golden all over, 5-6 mins, turning every now and then.
Step 3: Add the onion and courgette to to pan with the meatballs and cook, stirring gently so as not to break the meatballs, until beginning to soften, 4-5 mins.
Next, stir in the garlic, sun-dried tomato paste, finely chopped tomatoes with basil, smoked paprika, water, sugar (see ingredients for both amounts) and chicken stock powder.
Step 4: Stir together, lower the heat and simmer until the sauce has thickened and the meatballs are cooked through, 10-12 mins.
IMPORTANT: The meatballs are cooked when no longer pink in the middle.
While the sauce simmers, roughly chop the parsley (stalks and all) and keep to one side.
Do any washing up that needs doing.
Step 5: When the sauce has 8 minutes cook time remaining, add the spaghetti (see ingredients for amount) to the boiling water and cook until tender, 8 mins.
When cooked, drain in a colander and return to the saucepan (off the heat). Add a drizzle of oil and a good grind of pepper, stir through to stop it sticking together.
Step 6: Once the sauce is ready, season to taste with salt and pepper then stir in the parsley. Serve the pasta in bowls topped with the meatballs and tomato and courgette sauce.
Finish with a sprinkling of hard Italian cheese. Enjoy!