SPAGHETTI AND MEATBALLS

1 pound dry spaghetti Kosher salt

1 small yellow onion, halved and peeled 1 pound loose sweet or spicy Italian sausage

1/2 cup panko breadcrumbs Extra-virgin olive oil, for coating 1 (28-ounce) can tomato puree or no-saltadded tomato sauce

Bonus ingredient: Grated Parmesan cheese

On the side: Baby kale salad

Bring a large pot of salted water to a boil and cook the spaghetti until al dente, about 10 minutes. Drain, reserving 1 cup of pasta cooking water. While the water is heating and the pasta is cooking, use the large holes of a box grater to grate the onion halves into a large bowl. Add the sausage, panko and ½ teaspoon salt. Use your hands to mix well. Form mixture into 16 meatballs.

Coat the bottom of a large Dutch oven with olive oil and place over medium-high heat. When oil is shimmering, add the meatballs and cook until well browned on one side, 1 to 2 minutes. Turn and brown on second side, 1 to 2 minutes. Loosen meatballs from the bottom of the pot and pour in the tomato puree. Add the ½ cup reserved pasta cooking water.

Bring to a simmer, carefully scraping up any browned bits from the bottom of the Dutch oven. Reduce heat to medium, partially cover, and simmer, stirring occasionally, until meatballs are cooked through, 12 to 15 minutes. Season to taste with salt. Add cooked spaghetti to pot with the sauce. Toss to coat. Stir in additional pasta cooking water, as needed, to loosen sauce. Serve topped with Parmesan, if desired, with kale salad on the side. Serves 4.

Per serving: 897 calories (percent of calories from fat, 46), 34 grams protein, 86 grams carbohydrates, 4 grams fiber, 45 grams fat (14 grams saturated), 169 milligrams cholesterol, 1,472 milligrams sodium.

Per serving, with Parmesan (1T per serving): 919 calories (percent of calories from fat, 46), 36 grams protein, 87 grams carbohydrates, 4 grams fiber, 47 grams fat (15 grams saturated), 173 milligrams cholesterol, 1,565 milligrams sodium.