Simple Spaghetti with Sausage Meatballs
By America's Test KitchenPublished on November 3, 2011
Yield
Serves 4
Ingredients
2 slices white sandwich bread, crusts discarded, torn into small pieces½ cup buttermilk 1 pound sweet Italian sausage, casings removed1 large egg, lightly beaten2 tablespoons extra virgin olive oil 3 cloves garlic, minced1 (28-ounce) can crushed tomatoes 1 (14.5-ounce) can diced tomatoes 1 tablespoon minced fresh basil Salt and pepper 1 pound spaghetti Grated Parmesan cheese
Instructions
- 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.
- 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.
- 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.
- 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.
Yield
Serves 4Ingredients
2 slices white sandwich bread, crusts discarded, torn into small pieces
½ cup buttermilk
1 pound sweet Italian sausage, casings removed
1 large egg, lightly beaten
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 (14.5-ounce) can diced tomatoes
1 tablespoon minced fresh basil
Salt and pepper
1 pound spaghetti
Grated Parmesan cheese
Ingredients
2 slices white sandwich bread, crusts discarded, torn into small pieces
½ cup buttermilk
1 pound sweet Italian sausage, casings removed
1 large egg, lightly beaten
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 (14.5-ounce) can diced tomatoes
1 tablespoon minced fresh basil
Salt and pepper
1 pound spaghetti
Grated Parmesan cheese
Ingredients
2 slices white sandwich bread, crusts discarded, torn into small pieces
½ cup buttermilk
1 pound sweet Italian sausage, casings removed
1 large egg, lightly beaten
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 (14.5-ounce) can diced tomatoes
1 tablespoon minced fresh basil
Salt and pepper
1 pound spaghetti
Grated Parmesan cheese
Why This Recipe Works
We developed our Spaghetti with Sausage Meatballs recipe with a delicious, quick, and easy dinner in mind. Instead of meatball mix, we turned to Italian sausage to give our meatballs bold flavor. To keep the meatballs tender, we made a panade—a blend of bread crumbs and buttermilk—to add to the sausage. Baking the meatballs help them keep their tender texture. To finish off our Spaghetti with Sausage Meatballs dinner, we whipped up a quick sauce with a combination of canned diced and crushed tomatoes for well-rounded tomato flavor.
Instructions
- 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.
- 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.
- 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.
- 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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