Just roll the sausage meat into small balls and coat them in breadcrumbs. This will give them a crispy exterior, even after being tossed in tomato sauce. We’ve sent a whole box of pasta, though feel free to use just 12 ounces as called for in the recipe—we liked that sauce to pasta ratio the best. Cook, relax and enjoy!
What you'll need: 16 oz sweet Italian sausage
½ cup panko
28 oz can San Marzano tomatoes
2 garlic cloves
16 oz broccoli
1 oz Parmesan cheese
16 oz spaghetti
freshly ground black pepper
Equipment: large pot
rimmed baking sheet
microplane or grater
Recipe steps: 1. Make garlic paste
Smash garlic cloves with the side of a knife. Peel then sprinkle with 1 teaspoon of salt. Finely chop garlic and salt together until almost a paste forms.
Heat 3 tablespoons oil in a small saucepan over medium. Add garlic paste and sauté until fragrant and starting to brown, about 1 minute. Add tomatoes and break up tomatoes with a wooden spoon until small pieces remain. Bring to a simmer and cook for 10 minutes.
Make sausage balls
Meanwhile, bring a large pot of salted water to a boil. Preheat oven to 425°F. Remove sausage from casings and roll into 1 inch balls. Place panko in a bowl and roll sausage balls in panko to coat completely. Place on a rimmed baking sheet.
- Cook broccoli and meatballs
Cut broccoli into small florets. Grate cheese. Toss broccoli on a baking sheet with 2 tablespoons oil and season with salt and pepper. Place in oven along with meatballs. Cook, shaking pan halfway through, until sausage is cooked through, about 15 minutes.
Remove meatballs from oven and carefully stir into tomato sauce. Reheat sauce until warm. Sprinkle broccoli with ¾ of the cheese and continue to cook until cheese browns, about 5 minutes.
Add ¾ (12 oz) of the pasta to the boiling water (reserve remaining pasta for another use) and cook until al dente, about 8 minutes. Drain and toss with sauce and meatballs. Scrape cheese and broccoli from pan and serve alongside with remaining cheese on the side. Enjoy!
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