Name: 15-Minute Sausage Meatballs in Tomato Herb Sauce Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 700 g / 1.4 lb good quality sausages (casings removed); 2 garlic cloves, finely chopped; 3/4 cup chicken stock/broth, low sodium (or substitute water); 700 g / 24 oz tomato passata (US: tomato sauce like Hunt’s); 1/2 tsp dried Italian herb mix (or substitute dried oregano, or 50/50 oregano and thyme); 1/2 tsp cooking salt / kosher salt (+50% if using flakes; halve if using table salt); 1/4 tsp red pepper flakes (optional, for a hint of warmth; can substitute with a pinch of black pepper); 1 sprig basil (stalk for sauce, leaves reserved for garnish, optional); Parmesan cheese, finely grated; 350 g / 12 oz pasta of choice (or substitute with polenta, mashed potatoes, or bread for subs)

Ingredients

1 tbsp olive oil

700 g / 1.4 lb good sausages

2 garlic cloves, finely chopped

3/4 cup chicken stock or broth, low sodium (substitute water if preferred)

700 g / 24 oz tomato passata (US: tomato sauce like Hunt’s)

1/2 tsp dried Italian herb mix (or substitute dried oregano, or 50/50 oregano and thyme)

1/2 tsp cooking salt or kosher salt (adjust amount if using flaky or table salt)

1/4 tsp red pepper flakes (optional, for a hint of warmth; substitute a pinch of black pepper)

1 sprig basil (use stalk for sauce; leaves for garnish, optional)

Parmesan, finely grated

350 g / 12 oz pasta of choice (or serve with polenta, mash, or subs)

Instructions

Step 1: Heat the olive oil in a large non-stick pan over high heat. Form the sausage meat into meatballs and brown them for 4–5 minutes, stirring gently until lightly browned but still raw inside.

Step 2: Add the chopped garlic and stir for just 15 seconds until it turns light golden—be careful not to burn it.

Step 3: Pour in the chicken stock and let it simmer rapidly for about 1 minute to reduce by half.

Step 4: Add the tomato passata, dried Italian herbs, salt, red pepper flakes (if using), and the basil stalk. Stir well and bring to a simmer. Lower heat to medium-high and let the sauce simmer energetically (but not too rapidly) for 4 minutes.

Step 5: Meanwhile, cook your pasta according to package instructions.

Step 6: To serve with pasta, add the cooked pasta and 1/2 cup of pasta cooking water to the pan. Toss over medium heat for 1–2 minutes until the sauce clings to the pasta and has turned a rich red color.

Step 7: Plate your dish and garnish with plenty of finely grated Parmesan and torn basil leaves. Enjoy over pasta, polenta, mash, or stuffed into subs!

Tips & Variations

Use fresh basil leaves for garnish to add a bright, aromatic finish to the dish.

If you prefer less spice, omit the red pepper flakes or substitute with black pepper instead.

Swap chicken stock for vegetable stock to make this dish suitable for those avoiding meat broth.

Try adding some chopped onions when browning the meatballs for extra flavor depth.

For a gluten-free version, serve over polenta, mashed potatoes, or gluten-free pasta.

FAQs

Can I use pre-made frozen meatballs instead of making sausage meatballs?

Yes, you can use frozen meatballs. Just thaw them before cooking and adjust the browning time so they reheat through without drying out.

Can I prepare this dish ahead of time?

You can make the meatballs and sauce in advance and store them in the fridge. Reheat gently when ready to serve and toss with freshly cooked pasta or your preferred base.