Spaghetti with Sausage Meatballs, Tomatoes & Little White Beans

Name: Spaghetti with Sausage Meatballs, Tomatoes & Little White Beans
Ingredients: Canola or olive oil, for cooking; Canola or olive oil, for cooking; 1 small onion, finely chopped; 3 fresh Italian sausages; ½ to 1 lb (250 to 500 g) spaghetti; Freshly grated Parmesan cheese, for serving; 1 cup (250 mL) rinsed and drained canned white beans (half a 19 oz/540 mL can); 28 oz (796 mL) can plum tomatoes; Salt to taste; ¼ cup (60 mL) pesto (optional)

Preparation info

Serves
6

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

The easiest possible way to make meatballs is to squeeze Italian sausage out of its casing at 1-inch intervals—it feels a little like making sausage balloon animals. They hold their shape perfectly, and after browning can finish simmering in tomato sauce, seasoning it as well. Brilliant, no? Now if we could only turn a sausage into a giraffe ...

Ingredients

Pasta

Ingredients

Method