Sausage Meatball Skillet
Chopped sausages form the base of these rapid meatballs, which simmer in a passata sauce flavored by the meat's own seasonings. This efficient stovetop dish works well over pasta, polenta, or mashed potatoes.
Ingrédients
- 1 tbsp olive oil
- 700 g good sausages
- 2 garlic cloves · finely chopped
- 3/4 cup chicken stock/broth
- 700 g tomato passata
- 1/2 tsp dried Italian herb mix
- 1/2 tsp cooking salt
- 1/4 tsp red pepper flakes
- 1 sprig basil
- Parmesan · finely grated
- 350 g pasta of choice
Préparation
- 1
Heat the oil in a large non-stick pan over high heat. Add the chopped sausages and stir for 4–5 minutes until lightly browned but still raw inside.
- 2
Add the garlic and stir for 15 seconds until light golden, taking care not to let it burn.
- 3
Pour in the stock and simmer rapidly for 1 minute to reduce by half. Add the passata, herbs, salt, red pepper flakes, and basil stalk. Bring to a simmer, then lower heat to medium-high and cook for 4 minutes.
- 4
Remove the basil stalk. Serve with grated parmesan and fresh basil leaves, either as is or tossed with cooked pasta and 1/2 cup of pasta cooking water.