Linguine with sausage meatballs

Linguine with sausage meatballs
  • 10

    min prep time
  • 20

    min cook time
  • 4



500g Stefano classic Italian sausages, meat removed from casings

4 tbsp canola oil

454g Stefano linguine

1 648ml jar of Stefano tomato basil sauce

Grated parmigiano reggiano



  1. Using your hands, roll the sausage meat into 8 to 10 small meatballs.
  2. Heat the canola oil in a 12 inch large frying pan over medium heat.
  3. Once hot, fry the meatballs turning them over every couple of minutes, until they are brown and crispy on the exterior and the inside is cooked through (about 8 minutes).
  4. In a large pot, bring salted water to a boil. Cook linguine until al dente
  5. In a saucepan, heat the sauce. Once simmering, add the meatballs.
  6. Once the pasta is cooked, drain and return to the pot. Ladle in some sauce and toss together. The pasta should be coated with sauce.
  7. Portion the pasta into bowls and top with extra sauce and meatballs. Add parmigiano cheese with sausage over the pasta and serve.


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