Description
This delicious Sausage Meatball Pasta with Roasted Tomatoes is a comforting one-pan Italian-inspired meal combining flavorful homemade sausage meatballs, sweet roasted little tomatoes, and a creamy tomato sauce. The dish is perfect for a weeknight dinner, offering a delightful mix of savory meat, tender pasta, and aromatic herbs all baked and cooked to perfection.
Ingredients
Scale
Roasted Tomatoes
- 10.5 ounces little tomatoes
- 1 tablespoon olive oil
- Garlic powder, to taste
- Salt and pepper, to taste
Meatballs
- 1 (17.6 ounce) package Italian sausages or sausage meat, removed from casings
- 1/2 cup Italian-flavored breadcrumbs
- 1 egg
- 1/2 cup parmesan cheese, grated (+ more for serving)
- 4 cloves garlic, minced
- Salt and pepper, to taste
Pasta and Sauce
- 8 ounces uncooked spaghetti
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 3 cloves garlic, minced
- 1 (7.2 ounce) can tomato sauce
- 1 cup whipping/heavy cream
- 2 dashes Italian seasoning
- 10 leaves fresh basil, torn into small pieces
- Salt and pepper, to taste
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and position the rack in the top third of the oven. Line a baking sheet with foil to make cleanup easier.
- Roast the Little Tomatoes: Place the little tomatoes in a baking dish and drizzle with 1 tablespoon of olive oil. Toss them gently to coat and season with garlic powder, salt, and pepper to taste.
- Make the Sausage Meatballs: In a mixing bowl, combine the sausage meat (removed from casings), breadcrumbs, egg, grated parmesan cheese, minced garlic (4 cloves), salt, and pepper. Mix well to combine, then form the mixture into 1.5-inch meatballs. Arrange the meatballs on the prepared baking sheet.
- Bake Meatballs and Tomatoes: Place both the roasting tomatoes and meatballs in the oven. Bake for 30 minutes until meatballs are cooked through and tomatoes are softened and slightly caramelized.
- Cook the Spaghetti: When the meatballs and tomatoes have been baking for 10 to 15 minutes, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
- Prepare the Sauce Base: While pasta cooks, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped shallot and cook for about 5 minutes until translucent and fragrant.
- Make the Creamy Tomato Sauce: To the skillet, add tomato sauce, heavy cream, minced garlic (3 cloves), Italian seasoning, salt, pepper, and torn basil leaves. Stir to combine and let simmer gently.
- Combine Meatballs, Tomatoes, and Sauce: Once baked, add the roasted tomatoes along with their juices and the meatballs directly to the skillet with the sauce. Stir gently to coat everything evenly.
- Toss Pasta and Serve: Add the drained spaghetti to the skillet and toss well to combine with the sauce, meatballs, and tomatoes. Serve immediately, topped with additional grated parmesan cheese if desired.
Notes
- For extra flavor, you can add a pinch of crushed red pepper flakes to the sauce for some heat.
- Use Italian sausage with your preferred spice level, sweet or spicy, to tailor the dish to your taste.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently on the stovetop or microwave.
- Gluten-free pasta and crumbs can be used to make this dish gluten-free.
