One-Pot Homemade Spaghettios is all the saucy, pasta-y fun of the canned stuff, but classed up a little to better appeal to your grown-up sensibilities. Best of all, it’s cooked all in one pan, so there are hardly any dishes to wash.
Cuisine American, Italian
Prep Time 10minutes
Cook Time 40minutes
Total Time 50minutes
Servings 2to 3 servings
1/2poundmild Italian sausagecasings removed
1 1/2teaspoontomato paste or ketchup
4ounces(1 cup) anelli, macaroni, conchiglie, or orecchiette
1(14-ounce can) crushed tomatoesSan Marzano if you can get them
1 to 1 1/2cupschicken broth
1 1/2teaspoonapple cider vinegar
Shredded Parmesan cheeseoptional for topping
Scoop your sausage into approximately 16 half-ounce balls and roll into tablespoon-size meatballs. In a medium to large skillet, melt butter over medium-high heat.
Add meatballs to the pan and cook a couple minutes per side until completely browned. Transfer meatballs to a plate.
Turn heat down to medium. Add onions, salt, and pepper to the pan and cook until the edges of the onions turn translucent, 4 to 5 minutes.
Add garlic and tomato paste/ketchup and cook for 30 seconds to 1 minute, until garlic is lightly golden.
Pour in pasta, crushed tomatoes, 1 cup of chicken broth, apple cider vinegar, sugar, and oregano, and stir together. Return meatballs to the pan. Bring to a boil and turn stove down so your mixture is just at a simmer. Cook for 25 to 30 minutes, stirring occasionally, and adding a bit more of the chicken broth if too much of the liquid simmers away.
Dinner is done when the meatballs are cooked through and pasta is al dente.
Serve with Parmesan cheese if desired, and enjoy!
Approximate nutritional information is for three servings.