I used to make the typically sweetened Sicilian version of “Sunday Sauce” for pasta, before I stopped eating sugar and started living with reduced carbs. It does not take much to convert to low carb for this recipe, and I simply do not miss the bread I used to eat. I use the chickpea-based breadcrumbs in the meatballs and I am a huge fan of the Banza brand chickpea pasta, which would remind you of a whole wheat version of pasta in its texture and favor. —Brian Coppola
1 hour 30 minutes
Meatballs and Sausage
sweet Italian sausage (bulk)
chickpea bread crumbs (or your choice)
shredded parmesan cheese
shredded asiago cheese
Sweet Italian sausages
28 ounce cans DOP San Marzano tomatoes
18 ounce tomato sauce
whole roasted red peppers
large Vidalia onions, diced
minced roasted garlic
In This Recipe
Dice and caramelize the onions in EVOO while you make the meatballs
Combine all of the ingredients for the meatballs and mix well with your hands; I use a 1/3 –cup scoop to dole out 16 heaping portions onto a large baking pan lined with parchment; then I roll them into balls, spray them with EVOO and bake for 45 minutes at 350F
Set the onions aside. While the meatballs are cooking, make the sauce. If you have a countertop convection oven, roast the sausages (425F for 45 min, turning intermittently, then broiling at 500F for 10 minutes on each side), otherwise, wait until the oven is free.
I make the sauce in two portions in a food processor (sue to space). Into the processor put half of each of the tomatoes, peppers, onion, paste, garlic, and seasonings. Process for about 30-45 seconds; transfer to a large saucepot. Repeat.
Heat the sauce to simmer (less than medium-low heat). Add the meatballs. Cut the cooked sausages in half and add them. Simmer for 2-3 hours.
Serve over a portion of pasta, or alone, topped with cheese.