SPICY TURKEY ANDOUILLE MEATBALLS AND SPAGHETTI

Spicy Turkey Andouille Meatballs and Spaghetti image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 12

Kosher salt and freshly ground black pepper
3/4 pound hot Italian turkey or chicken sausage, casings removed
1/4 pound andouille turkey or chicken sausage, crumbled or diced into very small pieces
1/3 cup plain breadcrumbs
1 tablespoon Worcestershire sauce
1 tablespoon Italian seasoning
1 large egg, beaten
1/4 cup olive oil, plus more if needed
12 ounces spaghetti
One 24-ounce jar tomato and basil pasta sauce, such as Classico® Tomato & Basil Pasta Sauce
Grated Parmesan, for serving, optional
Chopped fresh parsley, for serving, optional

Steps:

Bring a large pot of salted water to a boil.
Add the Italian sausage, andouille sausage, breadcrumbs, Worcestershire sauce, Italian seasoning and egg to a medium bowl and mix together using your hands until well combined. Form the mixture into small to medium meatballs (about 1 1/2 tablespoons each; 16 total meatballs) and set aside on a parchment-lined baking sheet.
Add the olive oil to a large pan or cast-iron skillet over medium-high heat. Cook the meatballs in batches, turning them over on all sides to make sure they are browned but not completely cooked through, until golden brown, 7 to 8 minutes. Add more olive oil if needed to cook all the meatballs.
As the meatballs cook, boil the spaghetti according to the package instructions. Reserve 1/2 cup of the pasta water, then drain.
Once the meatballs are browned, add them all back to the pan and pour in the pasta sauce. Add the reserved pasta water, then cover, bring to a simmer and cook until the meatballs are cooked through, about 10 minutes.
Either toss the cooked spaghetti into the sauce or spoon the sauce and meatballs over the cooked spaghetti. Garnish with Parmesan and parsley if desired and serve.