Recipe: Spaghetti with Sausage Meatballs

SPAGHETTI WITH SAUSAGE MEATBALLS

2 slices white sandwich bread (crusts discarded), torn into small pieces
1/2 cup buttermilk
1 pound sweet Italian sausage, casings removed
1 large egg, lightly beaten
2 Tablespoons extra virgin olive oil
3 garlice cloves, minced
1 (28 ounce) can crushed tomatoes
1 (14.5 oz.) can diced tomatoes
1 tablespoon minced fresh basil
Salt and Pepper
1 pound spaghetti
grated Parmesan cheese

Bring 4 quarts of water to boil in large pot.

Adjust oven rack to middle position and heat oven to 475 degrees F. Line baking sheet with foil.

Soak bread in buttermilk in bowl for 5 minutes. Using fork, mash until smooth. Mix in sausage and egg until combined. Form mixture into 1 1/2-inch meatballs and place on baking sheet. Spray meatballs with cooking spray.

Bake until deeply browned, 17 to 20 minutes.

Meanwhile, heat oil and garlic in large skillet over medium heat until garlic is golden, about 3 minutes.

Add tomatoes. Increase heat to medium-high and simmer until sauce thickens, 15 to 20 minutes.

Stir in basil and salt and pepper to taste. Toss in meatballs.

Add 1 Tablespoon salt and pasta to boiling water. Cook pasta until al dente. Reserve 1/4 cup cooking water, drain remaining cooking water off of pasta and return pasta to pot along with reserved water.

Ladle some tomato sauce (without meatballs) over pasta and toss well. Divide pasta among bowls and top with more sauce and meatballs. Serve passing Parmesan at table.

Source: Cook's Country magazine