This is a fantastic recipe that completely celebrates everything I love about peas. Even though they only make an appearance right at the end, it’s a star performance. I like to serve a pile of unshelled peas in the middle of the table so that everyone gets to shell some over their own plate. It’s also an incredibly fast recipe – you can be sitting down to eat within a minute of the pasta being done. The key to getting it right, though, is to buy really good-quality sausages
| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- Olive oil
- 8 good-quality pork sausages
- 1 pound spaghetti
- Sea salt
- A few sprigs fresh marjoram, thyme or rosemary, leaves picked
- 11 ounces fresh peas, in their pods
- 1 block Parmesan, to serve
- Olive oil
- 2 cloves garlic, peeled and finely sliced
- 1 small bunch fresh basil, leaves picked, stalks finely chopped
- 2 (14-ounce) cans good-quality plum tomatoes
- Sea salt and freshly ground black pepper
- Good quality balsamic vinegar
Instructions
- Heat a large saucepan and add a few glugs of olive oil. Snip the sausages apart, then squeeze and pinch the meat out of the skins so that you get little meatball shapes – don’t make them too big or they will take too long to cook. Try to get at least 3 balls out of each sausage. Don’t worry about rolling them into perfect balls and making them look all fancy – rough and rustic is good! Put them into your pan. Keep frying and turning the meatballs until they’re golden brown and cooked through.
- Meanwhile, put the spaghetti into a large pan of salted boiling water and cook according to the package instructions until al dente.
- To make your tomato sauce, heat a separate pan and pour in some olive oil. Add the garlic and the chopped basil stalks and move them around the pan for a couple of minutes. Put some small basil leaves aside for later, and sprinkle the rest into the pan. Add the tomatoes and season carefully with salt and pepper, to taste. Bring to a simmer, break up your tomatoes a bit more with a spoon and add a swig of balsamic vinegar – it’s lovely for adding sweetness to the sauce.
- Add the herbs to the pan of sausage meatballs, tossing everything in all the lovely flavors. Cook for around 30 seconds. When your spaghetti is cooked, drain it and divide the pasta and meatballs between 4 bowls. Spoon over the tomato sauce. Sprinkle over the reserved basil leaves and serve with a handful of fresh peas per person in the middle of the table, so that everyone can have a go at shelling their own, and a little Parmesan for grating or shaving over the top.
- “Our agreement with the producers of “Jamie at Home” only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users”
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 809 |
| Total Fat | 29 g |
| Saturated Fat | 7 g |
| Carbohydrates | 106 g |
| Dietary Fiber | 11 g |
| Sugar | 13 g |
| Protein | 32 g |
| Cholesterol | 40 mg |
| Sodium | 1097 mg |
Reviews
My go to pasta recipe!
I have been making this for some time and its a favorite spaghetti dish! What a great way to add in veggies(the peas too! So simply but delicious! Thanks Jamie!
After watching Jamie make this it seemed so quick and easy and it was. I made mine with chicken sausage and whole wheat pasta. It was wonderful. Definitely a keeper.
Made this as a last minute meal for four people. It is so simple I didn’t even have to read the recipe, I just remembered it from the show (which I watch religiously every weekend). Loved the sauce, the balsamic vinegar really made it and my husband loves sausage so the meatballs were a hit! It is an awesomely quick, truly homemade meal!
This recipe is super quick, simple, and sooo tasty! I made one tweek..I used italian turkey sausage, just for a bit of a healthier option. It is fantastic! We love it so much we make it about once a week!
I made your spaghetti dinner for Sunday and it was very good. I liked how the sauce turned out and how easy it was to make meat balls. I also like frying the spaghetti in the olive oil, basil, garlic pan after cooking the spaghetti.
Thank you for a wonderful recipe, well be making this recipe again in the near future.
Thank you for a wonderful recipe, well be making this recipe again in the near future.
I just wanted to let people know that the recipe listed here differs from the one Jamie does it on his show. The first thing is that he uses fresh golden oregano in the pan with the sausage meatballs, not marjoram or the other spices listed in the recipe. The second omission is putting the cooked pasta in the frying pan with the sausage and oregano right at the end so the pasta soaks up the flavors from the pan.
A great many of the recipes listed on this site don’t quite match the presentation from the shows they come from.
I wanted to whip up a quick dinner last night and I came across Jamie’s Quick and Easy Spaghetti and Meatballs. With having all the ingredience on hand I decided to give this a try. The sauce was awesome, the herbs added freshness and brought out new flavors to the meatballs. What a great recipe this is! Definitely make this, you’ll never want to buy pre-made pasta sauce again! A little tip: I seared the meatballs first in the pan and then I took them out and set then aside. Then, I used the same sauce pan and the left over olive oil and sausage drippings and made the tomato sauce with that. I hope this is helpful to making this dinner a great experience!
The absolute best quick spag we ever had. Used fresh mint, rosemary, and basil with the meatballs…
This is a great recipe and it is totally recommended. It is one of those dishes that really uses simple ingredients in a perfect combination to make a quick and easy meal for a young beginning cook like myself.