15 minute Sausage meatballs
Directions
- 1Cut sausages into pieces.
- 2Heat oil in a large non stick pan over high heat, brown sausage for 3-4 min (still raw inside).
- 3Add garlic for last 15 seconds – don’t let it burn!
- 4Add stock and reduce by half (~1 min).
- 5Add tomato passata.
- 6Add dried Italian herb mix, cooking/kosher salt, red pepper flakes, and basil sprig.
- 7Simmer for 4 minutes.
- 8Toss with pasta, make sausage subs, or serve over polenta.
- 9Serve garnished with lots of parmesan and reserved basil leaves.
Ingredients
- 1 tbsp olive oil
- 700 g good sausages, keep the skin on, cut into 1.5 cm / 0.6” pieces with a sharp knife or scissors – any flavour, any meat (pork, beef, chicken)
- 2 garlic cloves, finely chopped
- 0.75 cup chicken stock / broth, low sodium (sub water)
- 700 g tomato passata (US: tomato puree)
- 0.5 tsp dried Italian herb mix
- 0.5 tsp cooking/kosher salt
- 0.25 tsp red pepper flakes, optional (or a pinch of pepper)
- 1 sprig basil – stalk for sauce, leaves for garnish (optional)
- Parmesan, finely grated
- 350 g pasta of choice
- polenta
Equipment
knifecutting boardpanwooden spatulaspoongrater
Tips
- If making pasta, toss the meatballs and sauce with the cooked pasta + 1/2 cup pasta cooking water for 1 – 2 min on medium heat until the sauce is clinging to pasta, not pooled in base of pot.
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