Six Ingredient Spaghetti and Meatballs

• Meat

  • 1 lb Italian sausage, bulk mild

• Canned Goods

  • 6 oz Tomato paste

• Pasta & Grains

  • 14 oz Spaghetti

• Baking & Spices

  • 1/2 tsp Italian seasoning
  • 1/2 tsp Kosher salt
  • 2 tsp Sugar

• Dairy

  • 1 Parmesan

• Beer, Wine & Liquor

  • 1 1/4 cup Red wine

Found on cookingforkeeps.com

Description

Ingredients

• 1 lb bulk mild Italian sausage
• 1 ¼ cup red wine (I used pinot noir)
• 6 ounces tomato paste
• ½ tsp. kosher salt
• ½ tsp. Italian seasoning
• 2 tsp. sugar
• 14 oz. spaghetti
• Parmesan (optional)

Directions

• Bring a large pot of water to a rolling boil. Season with salt. It should taste as salty as the sea.
• Form sausage into 16 meatballs.
• Heat a large skillet to a medium heat. Add meatballs. Cook until brown on top and bottom, about 2-3 minutes per side. Do not try to move the meatballs until they easily flip over. Transfer meatballs to a small plate.
• Add wine to the pan, cook until reduced by half, about 1-2 minutes. Whisk in tomato paste, cook 1 minute. Add 1 cup water, salt, italian seasoning, and sugar. Bring to a boil and reduce to a simmer. Add meatballs back to the pan and simmer until cooked through, another 5-6 minutes.
• Cook spaghetti until just shy of aldente, about 7 minutes.
• Remove meatballs from pan again, and add spaghetti. Cook another 1-2 minutes until pasta has absorbed sauce and spaghetti is aldente. Add meatballs back to pan. Toss. Serve with parmesan.