Spicy Sausage Meatballs with Spaghetti

Ingredients:

• 350 g raw hot Italian sausage (turkey or chicken), casings removed
• 110 g turkey or chicken andouille sausage, crumbled or very finely chopped
• 1/3 cup simple breadcrumbs
• 1 tbsp Worcestershire sauce
• 1 tbsp Italian seasoning
• 1 large egg, beaten
• 1/4 cup olive oil + more as needed
• 350 g spaghetti
• 1 jar (800 g) of tomato sauce with basil
• Grated Parmesan, for serving
• Chopped fresh parsley, for serving

Preparation:

1. In a large saucepan, bring salted water to a boil.
2. Place the Italian sausage, andouille sausage, bread crumbs, Worcestershire sauce, Italian seasoning, and egg in a medium bowl and mix with your hands until evenly distributed. Form into small to medium meatballs (about 1.5 tablespoons each; 16 total) and place on a parchment-lined baking sheet.
3. Add olive oil to a large skillet (preferably cast iron) and heat over medium-high heat. Fry the meatballs in batches, turning them to ensure even browning (they won't be cooked through), until golden brown, 7-8 minutes. Add more olive oil if needed and cook all the meatballs.
4. While the meatballs are frying, cook the spaghetti according to package directions. Pour off 0.5 cups of water and drain the pasta in a colander.
5. Once all the meatballs are browned, return them to the pan and pour the sauce over them. Add the pasta water, then cover, bring to a boil, and simmer until the meatballs are cooked through, about 10 minutes.
6. Combine cooked spaghetti with sauce and meatballs, or spoon sauce and meatballs over cooked spaghetti. Sprinkle with Parmesan and parsley, if desired.