There’s a reason why spaghetti and meatballs is typically a Sunday night dinner—it takes hours to make! This version uses Italian sausage as a meatball shortcut, eliminating extra prep while adding delicious flavor. Smoky paprika gives this marinara a unique kick.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Sweet Italian Pork Sausage
Wash and dry all produce. Bring a large pot of salted water to a boil. Halve, peel, and finely dice the onion. Peel, then finely dice the carrot.
Start the marinara: Heat a drizzle of oil in a large pan over medium heat. Add the carrot and onion and cook, tossing, for about 5 minutes, until softened. Season with salt and pepper.
Meanwhile, remove the sausage from the casings; discarding the casings. Wet your fingers, then form the sausage into Tablespoon-sized meatballs. Add the linguine to the boiling water and cook for 9-11 minutes, until al dente, drain.
Add the tomatoes and 1 cup water to the pan with the veggies and bring to a boil. Add ½ teaspoon sugar and half the smoked paprika (or more if you prefer a smokier flavor) to the pan. Season generously with salt and pepper. Reduce to a low simmer.
Heat a drizzle of oil in another large pan over medium-high heat. Add the sausage meatballs to the pan and cook for 6-8 minutes, rotating to brown on all sides. When finished, add them to the marinara.
Toss and serve: Add the linguine, thyme, and half the parmesan cheese to the marinara. Toss for 1-2 minutes, until thoroughly combined and heated through. Serve the speedy Italian meatballs with smoked tomato linguine, garnished with the remaining parmesan cheese and enjoy!