Easy Peasy Spaghetti and Meatballs

You will not like this recipe if you don’t eat pork! However I suppose you could try it with beef sausages (oh yeah, the secret ingredient here is really good quality sausages) but the texture and flavour would be much, much different. 

  
To me, sausage and pasta is a match made in heaven. In fact, I was at Grand Italia last week and ordered the Penne Norcina instead of the Penne Piccante, just because I had a hankering for pasta and sausage. Needless to say, it didn’t quite hit the spot (I’m blaming the rich, creamy sauce for that) and I decided I had to whip up a portion of this guy to feed the craving. 

You will need (to feed one):

2 good quality pork sausages

Half white onion

Half red pepper

1 clove garlic

Glug of white wine

Tin chopped tomatoes (or a about half a jar of passata if you like your sauce smooth)

1 tsp mild chilli powder

Salt and pepper

Splash Worcestershire sauce

Splash balsamic vinegar

Pinch caster sugar

Dash lemon juice

Sprinkling of dried or fresh parsley and basil (fresh is best)

Half teaspoon dried oregano

Small dash olive oil for the pan (tiny tiny because the sausage will release a lot of fat)

75g or so of spaghetti to serve (I had wholewheat spaghetti as I’m having to make up for lots of “holiday” eating and drinking.

 
1. Slice the onion and pepper into your preferred shape. Sauté at a low to medium heat until starting to soften then add in the grated garlic clove and cook for a further 10 minutes or so, or until the onion and pepper starts to soften, being careful not to burn the garlic. 

  
2. Squeeze the meat out of the sausage skin (you could also cut the skin open and remove the meat but it isn’t as fun) and roll into small balls. Add to the pan and gently brown on a sides. This will let the sausage become crispy on the outside.

  
3. Add the wine and heat until the liquid has mostly cooked out and reduced away. You may need to turn the heat up a bit for this.

4. Add the tomatoes, stir and turn the heat back down to a simmer. Add all the seasoning apart from the fresh herbs. Put the spaghetti on to cook. Continue to simmer.

  
5. Taste and add anything you think is missing, then add the fresh herbs and cook for another 5 minutes or so. If the sauce dries out, swill a little water round the tomato can and add to the sauce.

6. Drain the spaghetti, offering up a tablespoon or so of the pasta cooking water to emulsify the sauce, stir, serve. 

  
Buen provecho!

Leave a Reply

Your email address will not be published. Required fields are marked *