- 1 lb. spaghetti
- 1/4 c. finely chopped parsley
- Freshly grated Parmesan
- 2 garlic cloves, minced
- 2 tbsp. extra-virgin olive oil
- 1/2 c. onion, finely chopped
- 1 (28-oz.) can crushed tomatoes
- 1 bay leaf
- Freshly ground black pepper
In a large pot of boiling salted water, cook spaghetti according to package instructions. Drain.
In a large pot over medium heat, heat oil. Add Cheatballs and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer Cheatballs to a plate.
Add onion to pot and cook until soft, 5 minutes. Add crushed tomatoes and bay leaf. Season with salt and pepper and bring to a simmer.
Return Cheatballs to pot and cover. Simmer until sauce has thickened, 8 to 10 minutes.
Serve pasta with a healthy scoop of Cheatballs and sauce. Top with Parmesan before serving. (Optional)