This sausage meatball pasta with roasted tomatoes is bursting with fresh flavor! Basil, cream, and plenty of garlic make this pasta dish a winner.
I looove roasted tomatoes. They’re some of the easiest things to make, but so. much. flavor.
Toss them with a bit of olive oil and your desired seasonings (I usually stick to garlic powder and salt & pepper), throw ’em in the oven, and 30 minutes later you have perfection.
I love this dish so much because it’s meaty and comforting, but it’s also so fresh.
It makes a nice transition from summery food into the heavier comfort foods that we all enjoy when the weather gets crisper.
I like the way the tomatoes and meatballs do their thing in the oven (while making your kitchen smell amazing), and you just plop them into the sauce at the end. That’s my kinda fuss-free cooking! Easy enough for a weeknight yet acceptable for guests 🙂
And the browned parts of those meatballs. So good.
Hope you’ll love this sausage meatball spaghetti!
Sausage Meatball Pasta with Roasted Tomatoes
This sausage meatball spaghetti with roasted tomatoes is bursting with fresh flavor! Basil, cream, and plenty of garlic make this pasta dish a winner.
- 10.5 ounces little tomatoes
- 8 ounces uncooked spaghetti
- 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
- 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.
- Makes excellent leftovers.
You may also like my cheesy baked meatball skillet recipe.