Jamie Oliver demonstrates a joyful, speedy approach to a pantry-friendly classic in this upbeat cooking, easy recipes guide. The result is a bright, satisfying plate of spaghetti with rustic sausage meatballs, a zingy tomato sauce and a surprising finish of raw peas that pop with each bite. It’s perfect for weeknights when time is short but the family still wants something comforting and special.
Why this recipe works
This version trims every unnecessary step without skimping on flavour. Using fresh sausages to make quick meatballs means no fiddly mixing or rolling — just pinch, drop and crisp in a hot pan. A speedy tomato sauce built from tinned tomatoes, garlic, basil stalks and a splash of balsamic gives a vibrant base, while oregano and the pork juices season the pasta as it’s tossed. A final flourish of raw peas brings sweetness and texture, making this one of those cooking, easy recipes that feels like a treat.
Ingredients (serves 2)
- About 200 g spaghetti (half a standard pack = 2 portions)
- 4–5 fresh sausages (Cumberland, Italian or similar)
- 2 cloves garlic, sliced
- A handful of basil (reserve pretty leaves for garnish, chop the rest)
- 1 can good-quality tinned tomatoes
- 1 small blob of balsamic vinegar
- A few sprigs of oregano (or thyme/rosemary)
- Handful of fresh peas (shelled)
- Olive oil, salt and pepper
Method — ten minutes, really
- Bring a pot of salted water to the boil and drop in the spaghetti. Cook until just shy of done (it will finish in the sauce).
- Heat a good drizzle of olive oil in a frying pan. Take each sausage, pinch and pull out portions of the filling, and drop them into the pan to form rustic meatballs. No need to be perfect — the rustic look is part of the charm.
- Add sliced garlic and the basil stalks to the pan; fry briefly until fragrant and golden.
- Pour in the tinned tomatoes, squeeze any extra tomatoes through your fingers, and bring to a quick boil. Season with salt and pepper and add a small blob of balsamic for sweetness.
- Toss in chopped oregano and simmer the meatballs in the sauce until cooked through and crisped on the outside.
- Drain the spaghetti and add it straight to the pan with the meat and juices. Toss well so the pasta soaks up the flavours.
- Off the heat, scatter in the fresh peas so they stay raw and pop as you eat. Finish with torn basil leaves and serve immediately.
Quick tips and swaps
- If sausages are very fatty, drain a little oil mid-cook to avoid a greasy sauce.
- No fresh basil? Use dried oregano and finish with a scattering of parsley instead.
- For a vegetarian switch, use large white beans or plant-based sausage-style mince and skip the peas if you prefer them cooked.
- Cook time is flexible — aim for the whole process to fit inside the pasta cooking window for maximum speed.
"Ten minutes. So good."
Serve and enjoy
Plate a tangled mound of spaghetti, make a little well for a spoonful of sauce and top with the rustic meatballs. The fresh peas add a sweet, crunchy surprise — the sort of tiny detail that elevates an everyday plate into something memorable. This is one of those cooking, easy recipes that proves quick food can be full of joy.
This article was created from the video How To Make Easy Spaghetti & Meatballs In Under 10 Minutes! with the help of AI.
How To Make Easy Spaghetti & Meatballs In Under 10 Minutes — cooking, easy recipes. There are any How To Make Easy Spaghetti & Meatballs In Under 10 Minutes — cooking, easy recipes in here.
