You know those weeknight dinners where you stare into the fridge like it’s going to give you divine inspiration? Yeah, this sausage meatball pasta is the answer to that midweek dinner dilemma. It’s fast, ridiculously comforting, and—best of all—uses one of the most underrated shortcuts in the kitchen: sausages.
If you’ve never made meatballs out of sausages before, get ready to have your mind (and taste buds) blown. It’s like cheating, but in a good, clever way.
Why I’m a Little Obsessed with This Recipe
There’s something magical about turning humble sausages into juicy, golden “meatballs” in under 20 minutes. No mixing bowls, no breadcrumbs, no eggs—just slice, sizzle, and simmer. The whole dish gives serious “slow-cooked Italian grandma sauce” vibes without the two-hour commitment.
It started for me one random Tuesday when I realized I had nothing but a few sausages, some tomato passata, and half a packet of pasta in the cupboard. I was hungry, impatient, and dangerously close to ordering takeout. But then I remembered something my Italian friend once said: “Never underestimate what a sausage can do.”
So, I chopped them up, browned them, threw in a splash of stock, some herbs, and—poof—within minutes, my kitchen smelled like a cozy trattoria. I’ve been hooked ever since.
The Secret Sauce (Literally)
Let’s talk sauce. The beauty of this one is that it doesn’t need hours to develop flavor. The trick? Using chicken broth instead of plain water. It adds that instant depth that usually comes from long, slow simmering.
And the tomato passata—oh, passata! If you haven’t used it before, it’s basically pureed tomatoes in a smooth, velvety form. Unlike chunky canned tomatoes, it gives you that glossy, restaurant-style sauce in minutes. You don’t have to worry about breaking down bits of tomato—it’s smooth from the get-go.
Add a sprinkle of Italian herbs, a pinch of chili flakes (if you’re feeling fiery), and that’s it. In the time it takes for your pasta to boil, your sauce is ready to coat every strand in rich, savory goodness.
Sausages: The Star of the Show
Now, before you grab just any pack of sausages, a little word of wisdom: not all sausages are created equal. Look for the ones that have a bit of texture when you slice into them—those speckled with bits of real meat rather than a uniform pink paste. Aim for 80% meat or higher if you can.
Pork sausages are my personal favorite for this recipe—they stay juicy and get that perfect golden crust when seared. But beef gives a deeper flavor, and chicken sausages are surprisingly delicious too. Honestly, use whatever flavor you love eating. Smoky, herby, spicy—it all works.
When you chop them, try to keep the pieces roughly the same size so they cook evenly. Don’t stress if they look a bit wonky—once they hit the pan, they puff up and turn into perfectly round, rustic little meatballs.
Quick and Dirty Method (In the Best Way)
You’ll start by browning the sausage chunks in olive oil until they’re golden but still a little pink inside. That’s where the magic begins. The browned bits that stick to the pan? Don’t you dare wipe them away—that’s flavor gold.
Toss in the garlic just long enough to make your kitchen smell like heaven (and before it burns, because burnt garlic is a crime). Then comes the splash of chicken broth. Watch as it sizzles, reducing down and lifting all those caramelized bits from the pan.
Next, the tomato passata joins the party, along with herbs, salt, and that optional chili flake sparkle. Let it all simmer for a few minutes—just enough to let the flavors marry—and you’re done.
Yes, done. Like, grab-a-fork-and-eat-out-of-the-pan done.
Pasta, Polenta, or Pile-It-On Bread?
Here’s the fun part: this sausage meatball sauce is ridiculously versatile.
Feeling classic? Toss it with your favorite pasta—penne, rigatoni, spaghetti, whatever you’ve got lying around. Pro tip: add a splash of that starchy pasta water when you mix it all together. It helps the sauce cling to the noodles and gives you that perfect glossy finish.
Craving something cozier? Spoon it over creamy polenta or buttery mashed potatoes. Or, if you want full comfort mode, stuff it into a warm sub roll and top it with melty Parmesan for a next-level meatball sandwich.
Garnish Goals: Parmesan and Basil (Because Why Not?)
Never underestimate the power of a good garnish. A generous snowstorm of finely grated Parmesan takes this dish from “yum” to “oh my gosh, can I have seconds?” And a few torn basil leaves on top add freshness that balances the richness of the sauce.
It’s those little touches that make a simple weeknight dinner feel like something special.
Make It Your Own
The best part about this recipe is how flexible it is. Want more veggies? Toss in some spinach, zucchini, or chopped bell peppers when you add the sauce. Like things spicy? Go heavy on the chili flakes or use spicy Italian sausages.
You can even make it a one-pot meal—just boil your pasta directly in the sauce with some extra broth, and let it soak up all that tomatoey goodness. Less washing up = more time to eat.
The Lazy Cook’s Secret Weapon
Honestly, this sausage meatball pasta feels like the kind of recipe you keep in your back pocket for when you just can’t. It’s the kind of meal that looks like you put in way more effort than you actually did.
I’ve made it for weeknight dinners, lazy Sunday lunches, and even impromptu get-togethers. Every time, people ask, “Did you make these meatballs from scratch?” And I just smile and say, “Kind of.”
Final Thoughts: Cozy Food, Zero Fuss
This dish is everything you want on a busy day: quick, hearty, and comforting. It’s the perfect mix of rich tomato sauce, juicy sausage meatballs, and a hint of Italian flair—all ready in the time it takes to scroll through your phone deciding what to eat.
So next time you’re staring at a pack of sausages and thinking, meh, give this a go. You’ll never look at them the same way again.
Now excuse me while I go twirl another forkful of this pasta heaven.
Pro Tip Recap:
- Use good-quality sausages (look for 80%+ meat content).
- Don’t skip browning—those golden bits equal flavor.
- Passata = smooth, rich sauce without the simmer time.
- A splash of pasta water makes everything silky and cohesive.
- Always finish with Parmesan and basil. Always.
Pasta, polenta, or sandwich—this dish doesn’t judge. It just delivers. Every. Single. Time.
Sausage Meatballs in Tomato Sauce
4
servings5
minutes10
minutes371
kcalA quick, hearty, and flavor-packed meal that turns simple sausages into juicy meatballs simmered in a rich tomato sauce. Perfect served over pasta, polenta, mashed potatoes, or even stuffed in subs.
Ingredients
- Main:
1 tbsp olive oil
700 g / 1.4 lb quality sausages, sliced into uniform 1.5 cm / 0.6″ pieces (keep the skin on) – use your favorite flavor or meat (see Note 1)
2 garlic cloves, finely chopped
3/4 cup low-sodium chicken stock or broth (substitute water – see Note 2)
700 g / 24 oz tomato passata (US: tomato sauce such as Hunt’s – see Note 3)
1/2 tsp dried Italian herb mix (or substitute with oregano, or a 50/50 mix of oregano and thyme)
1/2 tsp cooking salt / kosher salt (adjust: +50% for flakes, halve for table salt)
1/4 tsp red pepper flakes (optional, for a hint of warmth – or substitute a pinch of black pepper)
1 sprig fresh basil – stalk for simmering, leaves for garnish (optional)
- For Serving:
Finely grated Parmesan
350 g / 12 oz pasta of choice, or serve with polenta, mashed potatoes, or in sub rolls
Directions
- Quick Version
- Brown sausage meatballs (3–4 minutes). Add garlic for the final 15 seconds. Pour in stock, reduce by half (about 1 minute), add remaining ingredients, and simmer for 4 minutes. Serve hot and enjoy!
- Full Recipe
- Brown the Meatballs
Heat olive oil in a large non-stick skillet over high heat. Add the sausage pieces and cook, stirring for 4–5 minutes, until they’re lightly browned but still slightly raw inside. (See Note 4) - Add Garlic
Stir in the chopped garlic for 15 seconds, just until fragrant and golden. Be careful not to let it burn. - Simmer the Sauce
Pour in the chicken stock and let it boil rapidly for about 1 minute to reduce by half. Add the tomato passata, herbs, salt, red pepper flakes (if using), and the basil stalk. Stir well, bring to a simmer, then lower the heat to medium-high. Let it bubble away for around 4 minutes. - Serve
Spoon the meatballs and sauce over your choice of pasta, mashed potatoes, or polenta. Top generously with Parmesan and torn basil leaves. Alternatively, pile them into sub rolls for an easy sandwich version. - Serving with Pasta
- To serve with pasta, cook pasta according to package directions. Add the drained pasta and 1/2 cup of reserved pasta cooking water to the pan with the meatballs and sauce. Toss over medium heat for 1–2 minutes, until the sauce clings to the pasta and the noodles are evenly coated in red, glossy goodness. Divide into bowls and top with Parmesan and basil.
Notes
- Sausages:
Not all sausages are equal! Choose ones with visible chunks of meat—this usually means a higher meat content (around 80% or more). Avoid the smooth, uniform pink ones. The amount (700 g / 1.4 lb) might seem like a lot, but remember—typical meatball recipes start with 500 g / 1 lb of ground meat plus fillers like breadcrumbs and eggs. Sausages don’t have that filler, so the extra 200 g makes it just right for four servings.
Tip: Cut sausages into uniform pieces so they cook evenly and round out into perfect “meatballs” in the pan. Don’t worry if they look a bit odd—they’ll reshape as they cook. - Chicken Stock or Broth:
Using chicken stock adds instant depth of flavor since the sauce cooks quickly. You can replace it with water if needed—just simmer the sauce gently for about 20 minutes instead to develop flavor. Return the meatballs for the last 7 minutes of simmering.
Pro Tip: Pork sausages tend to be the juiciest, beef ones brown beautifully, and chicken sausages give a lighter, delicious twist. - Tomato Passata:
Passata is pureed, strained tomatoes—smooth and perfect for thick sauces without long simmering times. In the U.S., look for it as “tomato puree” or “tomato sauce” (like Hunt’s). It’s the secret to that velvety, rich consistency without chunky bits. - Pan Size:
If you plan to mix in the pasta directly with the sauce, use a large pan (around 30 cm / 12″ wide and 7 cm / 2.5″ deep). Otherwise, toss everything together in the pasta pot after draining.
