Our cheater's spaghetti and meatballs tastes just like Nonna's, but only takes a fraction of the time to make. The secret is using sausage meat for the meatballs and a homemade sauce that can't be beat!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Mild Italian Sausage, uncased
Chicken Broth Concentrate
Salt and Pepper*
Before starting, preheat the oven to 400°F and wash and dry all produce. Heat Guide for Step 6: 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Add 10 cups water and 2 tsp salt to a large pot. (NOTE: Use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, peel, then using a box grater, coarsely grate the shallot. Peel, then mince or grate garlic.
While pasta cooks, combine sausage, breadcrumbs and half the shallot in a large bowl. Season with pepper. Roll sausage mixture into equal 2 tbsp sized meatballs (8 meatballs for 2 ppl or 16 meatballs for 4 ppl). Transfer meatballs to a foil-lined baking sheet. Bake in middle of oven, until cooked through, 12-14 min.**
While meatballs cook, add spaghetti to the pot of boiling water. Cook, stirring occasionally, until tender, 9-10 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain.
While spaghetti cooks, heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then remaining shallot. Cook, stirring often, until softened, 2-3 min. Add garlic and tomato sauce. Cook, stirring often, until fragrant, 1-2 min. Add crushed tomatoes and broth concentrate. Cook, stirring occasionally, until slightly reduced, 6-8 min.
Add spinach to the pan with sauce and stir until wilted, 1 min. Add spaghetti, reserved pasta water, half the Parmesan and meatballs. Toss to combine. Season with salt and pepper.
Divide pasta and meatballs between plates. Sprinkle over remaining Parmesan and 1/4 tsp chili flakes (dbl for 4 ppl). (NOTE: Reference Heat Guide in Start Strong).