This sausage meatball spaghetti with roasted tomatoes is bursting with fresh flavor! Basil, cream, and plenty of garlic make this pasta dish a winner.
I looove simmered tomatoes. They're a portion of the most effortless things to make, yet so. much. flavor. Hurl them with a touch of olive oil and your wanted seasonings (I generally stick to garlic powder and salt and pepper), toss them in the stove, and after 30 minutes you have flawlessness.
I cherish this dish so much since it's substantial and consoling, but on the other hand it's so new. It makes a decent move from summery sustenance into the heavier solace nourishments that we as a whole appreciate when the climate gets crisper.
like the way the tomatoes and meatballs do their thing in the stove (while making your kitchen smell astonishing), and you simply thud them into the sauce toward the end. That is my kinda whine free cooking! Sufficiently simple for a weeknight yet worthy for visitors 🙂
What's more, the cooked parts of those meatballs. So great.
Prep time:
Cook time:
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Serves: 4
This sausage meatball spaghetti with roasted tomatoes is bursting with fresh flavor! Basil, cream, and plenty of garlic make this pasta dish a winner.
INGREDIENTS
- 10.5 ounces little tomatoes
- 6 ounces spaghetti (dry)
- 2 tablespoons olive oil, divided
- Garlic powder
- Salt & pepper, to taste
- 1 (17.6 ounce package) Italian sausages or sausage meat
- 1/2 cup breadcrumbs (I used Italian flavor)
- 1 egg
- 1/2 cup parmesan cheese, grated + more for serving
- 4 + 3 cloves garlic, minced
- 1 shallot
- 1 (7.2 ounce) can tomato sauce
- 1 cup whipping/heavy cream
- 2 dashes Italian seasoning
- 10 leaves fresh basil
INSTRUCTIONS
- Preheat oven to 375F. Move the rack to the top third of the oven. Cover a baking sheet in foil for easy cleanup.
- Add the little tomatoes to a baking dish and coat them with a tablespoon of olive oil. Toss them with garlic powder and salt & pepper to taste.
- Prepare the meatballs by combining the sausage meat (remove from casings), breadcrumbs, egg, parmesan cheese, salt & pepper to taste, and four cloves of minced garlic. Form into 1.5" meatballs and line them up on the baking sheet.
- Place the tomatoes and the meatballs in the oven and bake for 30 minutes.
- When 10-15 minutes have elapsed, boil a salted pot of water for the spaghetti. Cook according to package directions.
- Meanwhile, chop the shallot finely. Add a tablespoon of olive oil to a skillet on medium heat, and add the shallot. Cook for five minutes.
- Add the tomato sauce, cream, remaining garlic, Italian seasoning, salt & pepper to taste, and the basil (tear it into small pieces).
- Once the meatballs and tomatoes are finished, add them to the pan (along with the oil/juice from the roasted tomatoes). When the spaghetti is al dente, drain and add it to the pan and toss with the sauce.
- Serve immediately with some more grated parmesan cheese if desired.
NOTES
Makes excellent leftovers.
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