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.


2 pounds sweet Italian sausage (bulk)
4 ounces prosciutto (chopped)
2 eggs
0.75 cups chickpea bread crumbs (or your choice)
4 ounces shredded parmesan cheese
4 ounces shredded asiago cheese
2 tablespoons white pepper
1 tablespoon cayenne pepper
3 tablespoons fennel seeds
2 tablespoons rosemary leaves
2 tablespoons basil leaves
1 tablespoon Italian seasoning
8 Sweet Italian sausages
3 28 ounce cans DOP San Marzano tomatoes
2 18 ounce tomato paste
4 whole roasted red peppers
2 large Vidalia onions, diced
4 ounces chopped prosciutto
2 tablespoons basil leaves
6 tablespoons minced roasted garlic
4 tablespoons EVOO
2 tablespoons white pepper
2 tablespoons rosemary leaves


Step 1
Dice and caramelize the onions in EVOO while you make the meatballs. About half way through with the onions, add the prosciutto and finish them both off.

Step 2
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 45-60 minutes at 350F under an Al foil tent (depending on their size)

Step 3
Set the onions and prosciutto 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.

Step 4
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/prosciutto, paste, garlic, and seasonings. Process for about 30-45 seconds; transfer to a large saucepot. Repeat.

Step 5
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.

Step 6
Serve over a portion of pasta, or alone, topped with cheese.