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This sausage meatball spaghetti with roasted tomatoes is bursting with fresh flavor! Basil, cream, and plenty of garlic make this pasta dish a winner.
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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.
Course Main Course
Cuisine Italian
Keyword sausage meatball pasta
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 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

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.