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Photo of Sausage meatball pasta by WW

Sausage meatball pasta

6 - 10
PersonalPoints™ per serving
Total Time
30 min
10 min
20 min
If you are looking for a speedy pasta sauce then look no further! Made with lean beef sausages and crunchy veggies, this is such a satisfying mid-week dinner.


Dry wholemeal pasta

250 g, Rigatoni variety

Extra lean beef sausages

450 g

Olive oil

2 tsp


2 medium, finely chopped


1 stick(s), finely chopped

Brown onion

1 medium, finely chopped


2 clove(s), finely chopped

Canned diced tomatoes

400 g

Fresh oregano

1 tbs


  1. Cook pasta in a large saucepan of boiling salted water, following packet instructions, until tender. Drain. Return to pan.
  2. Meanwhile, squeeze meat from sausage casings. Discard casings. Cut sausage meat into 2cm pieces and roughly roll into meatballs. Heat half the oil in a large non-stick frying pan over medium-high heat. Cook carrot, celery, onion and garlic, stirring, for 5 minutes or until softened. Transfer to a bowl.
  3. Heat remaining oil in same pan. Cook meatballs, tossing gently, for 3–4 minutes, until browned. Return carrot mixture to pan with tomatoes and ½ cup (125ml) water. Bring to the boil. Reduce heat and simmer, uncovered, for 8–10 minutes or until sauce slightly thickens. Add meatball sauce to pasta and toss to combine. Season with salt and pepper. Serve sprinkled with oregano.


SERVING SUGGESTION: Rocket leaves. TIP: Make double the sauce and freeze for up to 3 months. Defrost overnight in the fridge and reheat in the microwave.