Thursday, June 17, 2010

spaghetti and meatballs... 30 minutes

the goods:

1 and 1/2 pounds sweet, mild, or spicy Italian sausage
1 teaspoon extra-virgin olive oil
1 medium onion, diced small
1 garlic clove, minced
2 cans (28 ounces each) whole peeled tomatoes
1 teaspoon oregano
1 pound spaghetti (I used whole wheat)

Set a large pot of salted water to boil. Remove sausage 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 garlic and cook until fragrant, about 1 minute. Add tomatoes, breaking them up as you go, and season with salt, pepper, and oregano; bring sauce to a boil and cook 5 minutes.

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. (optional: reserve 8 meatballs and 1 and 1/2 cups sauce for calzones)

Drain pasta, then toss with sauce and meatballs.

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