By Hello Fresh  

Photo Courtesy Hello Fresh

There’s a reason why spaghetti and meatballs is typically a Sunday night dinner—it takes hours to make! This version uses Italian sausage as a meatball shortcut, eliminating extra prep while adding delicious flavor. Smoky paprika gives this marinara a unique kick.

Cooking Time: 30 min

Nutrition: Calories: 839 cal, cal | Fat: 36g, Sat. Fat: 12 g, Sugar: 17 g

Ingredients:

• Italian sausage- 9 oz.
• Linguine- 6 oz.
• Onion- 1
• Carrot- 1
• Smoked Paprika- 1t
• Dried Thyme- 1t
• Parmesan Cheese- ¼ cup
• Diced Tomatoes- 1 box
• Sugar- ½ t
• Oil- 2t

Preparation:

1. Prep the ingredients: Wash and dry all produce. Bring a large pot of salted water to a boil. Halve, peel, and finely dice the onion. Peel, then finely dice the carrot.
2. Start the marinara: Heat a drizzle of oil in a large pan over medium heat. Add the carrot and onion and cook, tossing, for about 5 minutes, until softened. Season with salt and pepper.
3. Form the meatballs and boil the pasta: Meanwhile, remove the sausage from the casings; discarding the casings. Wet your fingers, then form the sausage into Tablespoon-sized meatballs. Add the linguine to the boiling water and cook for 9-11 minutes, until al dente, drain.
4. Finish the marinara: Add the tomatoes and 1 cup water to the pan with the veggies and bring to a boil. Add ½ teaspoon sugar and half the smoked paprika (or more if you prefer a smokier flavor) to the pan. Season generously with salt and pepper. Reduce to a low simmer.
5. Cook the meatballs: Heat a drizzle of oil in another large pan over medium-high heat. Add the sausage meatballs to the pan and cook for 6-8 minutes, rotating to brown on all sides. When finished, add them to the marinara.
6. Toss and serve: Add the linguine, thyme, and half the parmesan cheese to the marinara. Toss for 1-2 minutes, until thoroughly combined and heated through. Serve the speedy Italian meatballs with smoked tomato linguine, garnished with the remaining parmesan cheese and enjoy!