Quick sausage meatballs with a tomato & basil sauce, spaghetti & sweet raw peas

 sausage meatballs with tomato, basil sauce, spaghetti and peas

Serves 4-6

  • olive oil

  • 8 good-quality pork sausages

  • 500 g spaghetti

  • sea salt

  • 300 g fresh peas, in their pods

  • 1 block Parmesan cheese, to serve

  • a few sprigs fresh marjoram, thyme or rosemary, leaves picked

  • For the tomato sauce

  • olive oil

  • 2 cloves garlic, peeled and finely sliced

  • 1 small bunch fresh basil, leaves picked, stalks finely chopped

  • 2 x 400 g good-quality tinned plum tomatoes

  • sea salt

  • freshly ground black pepper

  • good-quality balsamic vinegar

Heat a large saucepan and add a few lugs of olive oil. Snip the sausages apart, then squeeze and pinch the meat out of the skins so that you get little meatball shapes – don't make them too big or they will take too long to cook. Try to get at least three balls out of each sausage. Don't worry about rolling them into perfect balls and making them look all fancy – rough and rustic is good! Put them into your pan. Keep frying and turning the meatballs until they're golden brown and cooked through.



Meanwhile, put the spaghetti into a large pan of salted boiling water and cook according to the packet instructions until al dente.



To make your tomato sauce, heat a separate pan and pour in some olive oil. Add the garlic and the chopped basil stalks and move them around the pan for a couple of minutes. Put some small basil leaves to one side for later, and sprinkle the rest into the pan. Add the tomatoes and season carefully to taste. Bring to a simmer, break up your tomatoes a bit more with a spoon and add a swig of balsamic vinegar – it's lovely for adding sweetness to the sauce.



Add the herbs to the pan of sausage meatballs, tossing everything in all the lovely flavours. Cook for around 30 seconds. When your spaghetti is cooked, drain it and divide the pasta and meatballs between four bowls. Spoon over the tomato sauce. Sprinkle over the reserved basil leaves and serve with a handful of fresh peas per person in the middle of the table, so that everyone can have a go at podding their own, and a little Parmesan for grating and shaving over the top.

Nutritional Information

Quick sausage meatballs with a tomato & basil sauce, spaghetti & sweet raw peas

A simple pasta dish with bags of flavour

More Romantic meals recipes >
0 foodies cooked this
Using really good sausage and adding the peas at the last minute totally make these meatballs
Serves 4-6
30m
Super easy
Method

This is a fantastic recipe that completely celebrates everything I love about peas. Even though they only make an appearance right at the end, it's a star performance. I like to serve a pile of unpodded peas in the middle of the table so that everyone gets to pod some over their own plate. It's also an incredibly fast recipe – you can be sitting down to eat within a minute of the pasta being done. The key to getting it right, though, is to buy really good-quality sausage.

Heat a large saucepan and add a few lugs of olive oil. Snip the sausages apart, then squeeze and pinch the meat out of the skins so that you get little meatball shapes – don't make them too big or they will take too long to cook. Try to get at least three balls out of each sausage. Don't worry about rolling them into perfect balls and making them look all fancy – rough and rustic is good! Put them into your pan. Keep frying and turning the meatballs until they're golden brown and cooked through.

Meanwhile, put the spaghetti into a large pan of salted boiling water and cook according to the packet instructions until al dente.

To make your tomato sauce, heat a separate pan and pour in some olive oil. Add the garlic and the chopped basil stalks and move them around the pan for a couple of minutes. Put some small basil leaves to one side for later, and sprinkle the rest into the pan. Add the tomatoes and season carefully to taste. Bring to a simmer, break up your tomatoes a bit more with a spoon and add a swig of balsamic vinegar – it's lovely for adding sweetness to the sauce.

Add the herbs to the pan of sausage meatballs, tossing everything in all the lovely flavours. Cook for around 30 seconds. When your spaghetti is cooked, drain it and divide the pasta and meatballs between four bowls. Spoon over the tomato sauce. Sprinkle over the reserved basil leaves and serve with a handful of fresh peas per person in the middle of the table, so that everyone can have a go at podding their own, and a little Parmesan for grating and shaving over the top.

Nutritional Information Amount per serving:
  • Calories 816 41%
  • Carbs 73.5g 32%
  • Sugar 8.7g 10%
  • Fat 43.5g 62%
  • Saturates 14.4g 72%
  • Protein 29.1g 65%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus