In a large bowl, combine the Italian sausage, breadcrumbs, egg and Parmesan cheese. Mix the ingredients together until they’re just combined.
Shape the sausage mixture into small balls that are roughly the size of a golf ball. You should get 12 meatballs.
Heat the canola oil in a large, deep skillet over medium-high heat. Carefully add the meatballs to the hot oil.
Fry the meatballs, turning them occasionally to brown on all sides; this should take approximately 5 minutes.
Place the meatballs on a plate lined with a paper towel. Keep the meatballs warm by loosely covering the plate with a piece of aluminum foil, and/or place the plate in the microwave or oven, they’ll stay warm away from drafts.
Heat the olive oil in a large, deep skillet or pot over medium heat. Add the onions, cook approximately 3 minutes, until they're translucent, stirring frequently.
Add the garlic; cook 1 minute, stirring frequently.
Add the crushed tomatoes, oregano and crushed red pepper, if using, stir. Raise heat to medium-high and carefully add the meatballs to the pot, when the sauce begins to simmer, lower the heat to medium-low to low and cover.
Cook the sauce for 30 minutes, stirring occasionally. Stir the meatballs gently so that they don't break apart. Keep the sauce at a simmer. If it’s not simmering, raise the heat a bit, if it’s boiling too vigorously, lower the heat a bit.
While the sauce cooks: bring a large pot of water to a boil, add the salt and pasta. Cook the pasta according to the package directions for al dente, drain and keep warm.
Serve the sauce and meatballs on a bed of pasta and garnish with a little chopped parsley, extra Parmesan cheese and crushed red pepper, on the side.