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1
One 15-ounce can whole plum tomatoes (no salt added), crushed by hand, with juices
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2
Bring a medium saucepan filled two-thirds full with water to a boil.
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3
Add the wheat berries, and cook until the grains have plumped and are tender but still chewy, 55 minutes to 1 hour; strain.
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4
(The wheat berries can be cooked and refrigerated up to 2 days in advance.)
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5
Squeeze the sausage out of the casings, divide into 20 pieces and roll into Ping-Pong-ball-sized meatballs.
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6
Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat.
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7
Add the meatballs, and cook, undisturbed, until golden brown and crispy on the bottom, about 3 minutes.
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8
Flip and cook the other side until brown and crispy, about 3 minutes more.
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9
Remove the skillet from the heat, and transfer the meatballs to a plate.
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10
They should be about 3/4 of the way cooked.
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11
Wipe out the skillet.
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12
Put the remaining 1 tablespoon oil, garlic, 1/2 teaspoon salt and crushed red pepper in the skillet, and set over medium heat.
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13
Once the oil starts to shimmer, stir until the garlic is lightly golden, about 30 seconds.
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14
Add the tomato paste, and stir until the oil turns yellow, about 30 seconds.
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15
Add the tomatoes and their juices, the basil and 1/2 cup water, and bring to a boil.
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16
Lower the heat to medium-low, and simmer gently for 5 minutes.
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17
Add the meatballs, and continue to simmer until the sauce thickens and the meatballs are cooked through, 5 to 7 minutes more.
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18
Stir in the wheat berries, and transfer to a serving dish.
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19
Sprinkle with the Parmesan and basil, and serve hot.
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20
Per serving: Calories: 450; Fat: 18 g (Saturated: 5 g); Cholesterol: 35 mg; Sodium: 950 mg; Carbohydrate: 44 g; Fiber: 11 g; Protein: 26 g; Sugar: 4 g
