About this recipe:Everyone has a pasta recipe so thought I'd add mine. This is a recipe that came about by luck that actually tastes really good. Remember to brown the onions really well, like you would if making a curry. It makes all the difference to the taste.
200g Italian sausage meat (remove skins if using sausages)
1/2 slice white bread, finely chopped
2 heaped tablespoons chopped fresh parsley
1 level teaspoon salt, or to taste
1 clove garlic, crushed or finely chopped
1 tablespoon good quality balsamic vinegar
1/3 beaten egg
1 to 2 tablespoons plain flour, for dusting
1 to 2 tablespoons olive oil
For the sauce
1 medium or large white onion
5 slices pancetta, chopped
1 tablespoon chopped fresh rosemary
1 (440g) tin San Marzano or Italian plum tomatoes
4 heaped tablespoons chopped fresh parsley
salt and pepper, to taste
For the pasta
250g dried linguine
1 teaspoon salt
fresh grated Parmesan cheese, to taste
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Method Prep:25min › Cook:35min › Ready in:1hr
For the meatballs:
Combine all of the ingredients, except the flour and oil, for the meatballs in a bowl and mix everything up using your hands. Form the mixture into meatballs the size of cherry tomatoes (the mixture should make about 24 balls). Dust the meatballs in flour.
Warm some olive oil in a frying pan over a high heat then brown the meatballs on all sides. Once browned turn down the heat and cook for 5 to 8 minutes. Be gentle with the meatballs while browning. Remove from the pan and place on a plate.
For the sauce:
Finely chop onion and fry in the same pan meatballs were cooked in over a medium high heat until brown, about 8 or 9 minutes. Add the pancetta and fry until crispy, add rosemary and fry for 1 minute, mix all together then add tomatoes and mix (if using whole tomatoes break them up a bit with your spoon), add meatballs and simmer for 10 minutes, add parsley with 1 minute to go.
For the pasta:
Bring a large saucepan of salted water to the boil over a high heat. Add the linguine and boil for 8 to 10 minutes, or according to the instructions on the packet.
Add a ladleful of the water the pasta was cooked in to the pasta sauce then drain the remaining water away. Stir the sauce then add the meatballs back in an allow to simmer in the sauce for several minutes.
Divide the pasta between serving plates then spoon some of the meatballs and sauce on top. Add fresh grated Parmesan and serve.