15-Minute Sausage Meatballs

Step 1: Heat the oil in a large non-stick pan over high heat. Add the sausage pieces and stir for 4–5 minutes, until lightly browned but still raw inside.

Step 2: Add the garlic and stir for 15 seconds, until light golden. Watch carefully so it does not burn.

Step 3: Add the stock and simmer rapidly for 1 minute to reduce it by half. Add the passata, Italian herbs, red pepper flakes if using, salt, and basil stem if using. Stir and bring to a simmer, then lower the heat to medium-high and simmer energetically, but not too rapidly, for 4 minutes.

Step 4: Serve with plenty of Parmesan and hand-torn basil leaves over pasta, polenta, mash, or another starchy accompaniment, or stuff into subs.

Step 5: Add the cooked pasta and 1/2 cup of its cooking water to the pan with the meatballs. Toss over medium heat for 1–2 minutes, until the sauce clings to the pasta and coats it red instead of pooling in the pan. Divide between bowls and serve.