Tested till perfect Minute-Meatballs and Spaghetti

Minute-Meatballs and Spaghetti

Slicing sausage into pieces gives the illusion of meatballs when cooked. Because the sausage and stewed tomatoes are already seasoned, you really don't have to add any more flavour.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 lb 1lbmild Italian sausagemild Italian sausages
  • 1 can (19 oz/540 ml) 1can (19 oz/540 ml)Italian stewed tomatoes
  • 1/4 cup 1/4cuptomato paste
  • 1 cup 1cupchopped fresh parsley
  • 12 oz 12ozspaghetti
  • 1 cup 1cupgrated Parmesan cheese
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Cut sausages into 1/2-inch (1 cm) thick slices. In skillet, cook sausages over medium-high heat, turning once, for 5 minutes or until browned. Drain off any fat.

In food processor or blender, puree tomatoes; pour into skillet. Add tomato paste; bring to boil. Reduce heat to medium; simmer for 7 to 10 minutes or until thickened. Stir in parsley.

Meanwhile, in large pot of boiling salted water, cook spaghetti for about 8 minutes or until tender but firm. Drain and return to pot. Add sauce; toss to coat. Serve sprinkled with Parmesan cheese.

Nutritional Information Per serving: about

cal 613 pro 32g total fat 20g sat. fat 7g
carb 77g fibre 6g chol 53mg sodium 1,434mg

% RDI:

calcium 16 iron 30 vit A 14 vit C 47
folate 14
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