Recipe: Spaghetti with Sausage Meatballs

Have your bowl, spoon and fork ready for this delicious sweet Italian sausage dish.

The following recipe, created by Rossella Rago, appears on 


For the Meatballs:

  • 1 Pound Sweet Italian Sausage Meat, casings removed
  • 1/4 Cup Grated Pecorino Romano Cheese
  • 1/4 Cup Grated Parmigiano Reggiano Cheese
  • 2 Garlic Cloves, Grated
  • 2 Tablespoons Fresh Basil, finely minced
  • 3 Tablespoons Botticelli Extra Virgin Olive Oil

For the Sauce and Spaghetti:

  • 2 Garlic cloves, sliced
  • 1-28 oz Can Botticelli Peeled Tomatoes, pureed by a blender
  • 1/2 Cup Water
  • 1/2 Teaspoon Salt
  • 3-4 Fresh Basil Leaves, torn
  • 1 Pound Botticelli Spaghetti
  • 1/2 Cup Grated Parmigiano Reggiano Cheese to serve


To make the meatballs:

  1. In a mixing bowl combine the sausage, cheese, garlic and basil and mix together until combined. Shape into 24 meatballs and transfer to a plate.  
  2. Put a large saute pan over a medium high flame and heat the oil. Add the meatballs to the pan and cook until browned on all sides, about 7-8 minutes. Transfer to a plate and set aside.
  3. To make the sauce and spaghetti:
  4. In the same pan add the garlic and saute until golden, about 1 minute. Add the pureed tomatoes, water, salt and basil and meatballs to the pan. Lower the heat to a simmer and cover. Cook for 15-20 minutes while stirring occasionally with a wooden spoon.
  5. Bring a pot of generously salted water to a boil. Drop the spaghetti in and cook until al dente. Drain and add to the pan with the sauce. Toss for 1-2 minutes over medium heat. Serve in warm bowls sprinkled with grated parmigiano reggiano cheese.

Serves: 4 to 6

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