This skillet supper features Italian sausage meatballs fried in olive oil, added to a brothy/tomatoey sauce, and tossed with pasta.
I love meatballs but I don’t always want to fuss too much when making them. One way around that is to buy a pack of fresh Italian sausages.Well, the meat encased in those sausages has already been seasoned. And when you remove that meat from the sausage casings, break it into pieces, and roll those pieces up, you quickly create very tasty meatballs.
The next step required in preparing this skillet supper for two was to toss in some hot, cooked rigatoni. You could also use other types of pasta, such as rotini or penne. Place the 1 Tbsp olive oil in a 10-inch or similar-sized non-stick or cast iron skillet set over medium, medium-high heat. When oil is hot, add the sausage meatballs and cook and turn them until richly coloured and cooked through, about four to five minutes.
While pasta cooks, place the onions and peppers in the skillet and cook and stir two to three minutes. Add the garlic and basil and cook 30 seconds more. Now add the tomatoes and stock to the skillet, bring to a simmer, and simmer until the tomatoes begin to soften and fall apart, about four to five minutes. Now add the sausage meatballs to the skillet, return to a simmer, and then turn the heat to medium-low.
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