Quick Spaghetti with Meatballs and Tomatoes

Quick Spaghetti with Meatballs and Tomatoes

Made with Crushed tomatoes

Mutti® Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.

cooking sketch 30 min (COOK TIME: 30 min)

cooking sketch Easy


  • 1 lb thick gourmet sausages (such as pork and fennel)
  • 2 tbsp olive oil
  • 1 brown onion (finely chopped)
  • 3 cloves garlic, crushed
  • 28 oz Mutti® Crushed Tomatoes (Polpa)
  • ground black pepper
  • 17 oz casarecce or penne (pasta)
  • 1/2 cup coarsely chopped fresh parsley
  • Parmigiano Reggiano cheese (grated, to serve)
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Quick Spaghetti with Meatballs and Tomatoes: Method

  1. Preheat oven to 392°F. Line an oven tray with baking paper. Squeeze sausage meat from casings and roll into meatballs (discard casings). Place meatballs on prepared tray. Bake 12 minutes or until cooked through.
  2. Meanwhile, heat oil in a large frying pan over a medium heat. Add onion and cook for 8 minutes or until soft, stirring occasionally. Add garlic and cook, stirring for 2 minutes longer. Add Mutti® Crushed Tomatoes (Polpa) and pepper and stir to combine. Simmer 10 minutes or until thickened, stirring occasionally.
  3. While sauce is simmering, cook pasta as directed on packet.
  4. Add meatballs and parsley to sauce and stir to combine. Serve over pasta and top with Parmigiano Reggiano cheese.

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Also made with: Crushed tomatoes

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