Pasta With Meatballs In Balsamic Tomato Sauce Recipe - Cooking Index
Pasta With Meatballs In Balsamic Tomato Sauce Recipe - Cooking Index
Cooked meatballs can be purchased at many supermarket deli or meat departments. They make this dinner a snap to pull together. Toss a salad, then tuck chocolate wafers into scoops of orange sorbet for dessert.
Type: Pasta| 2 tablespoons | 30ml | Olive oil |
| 1 tablespoon | 15ml | Onion - chopped (medium) |
| 4 tablespoons | 60ml | Garlic cloves - finely chopped (large) |
| 2 | Diced tomatoes with balsamic vinegar, | |
| Basil, and olive oil - (14 1/2 oz ea) | ||
| 1 cup | 237ml | Dry red wine |
| 1 lb | 454g / 16oz | Purchased cooked meatballs - (see comments) |
| 3/4 cup | 177ml | Thinly-sliced fresh basil |
| 1 lb | 454g / 16oz | Perciatelli or spaghetti |
| 1 cup | 146g / 5.1oz | Grated Parmesan cheese |
Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; saute until soft and golden, about 5 minutes. Stir in tomatoes and wine. Simmer 10 minutes. Add meatballs and basil. Reduce heat and simmer, uncovered, until meatballs are heated through and sauce is slightly reduced, about 15 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain; return to pot. Add meatballs with sauce and 1/2 cup Parmesan cheese. Season with salt and pepper. Transfer to bowl; sprinkle with 1/2 cup Parmesan cheese.
This recipe yields 4 servings.
Source:
Bon Appetit, November 2002
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