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1
Note: you will also need a large metal pizza pan and some parchment paper.
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2
Cook the spaghetti per the package directions until it is just overdone (not al dente), drain in a colander and let cool for 20 minutes, tossing occasionally.
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3
Cut a piece of parchment paper to cover the pizza pan completely.
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4
Place the spaghetti on the parchment-covered pizza pan and arrange it in an even layer.
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5
Refrigerate the pan for an hour or two to let the pasta set.
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6
To make the meatballs, squeeze the sausage out of each link from each end, 1/4 at a time and roll gently in your hands to form small balls (the casing does most of the work).
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7
Each link should make four balls.
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8
Set the balls aside.
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9
Heat a large skillet over medium heat then add a little oil.
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10
Saute the meatballs until they are just browned on all sides, remove to a plate and set aside.
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11
Return the pan to the heat and add a little more oil.
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12
Season the peppers and onions with a little salt and pepper, then saute them until they are just tender.
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13
Set the pan aside.
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14
Preheat your oven to 350 degrees .
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15
Slide the parchment off the pizza pan and oil the pan lightly.
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16
Flip the spaghetti over onto the pizza pan and discard the parchment paper.
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17
Spread the spaghetti sauce evenly over the top of the spaghetti.
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18
Sprinkle the cheese evenly over the sauce.
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19
Slice about 10 of the meatballs in half and distribute the halves evenly over the cheese.
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20
You will have some meatballs leftover.
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21
Distribute the sauteed vegetables evenly over the cheese.
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22
Sprinkle the basil over the top.
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23
Bake the pizza for 30 minutes.
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24
Let the pizza cool for about 10 minutes.
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25
Slice into wedges, serve and enjoy!
