You might notice that I put the words spaghetti and meatballs in quotations. First because I didn't really use spaghetti. I used bucatini which is essentially spaghetti but thicker with a hole in the middle! I like this better, but you could use spaghetti or linguini. I also didn't want to take the time to make meatballs. So I used Italian sausage and crumbled it into about the size of mini meatballs while I browned it in the pan.
Your Shopping List for the One Pot "Spaghetti" and "Meatballs"
- 1 tbsp extra virgin olive oil
- 1 pound Sweet Italian Sausage (I used chicken sausage)
- 2 cloves garlic, minced
- 1 can San Marzano Tomatoes
- 1 tsp salt
- 1/2 tsp pepper
- pinch red pepper flakes
- 4 cups Low Sodium Chicken Broth
- 1 pound uncooked Bucatini Pasta (spaghetti or linguine works too)
- 1 cup grated parmesan cheese plus more for garnish
- Heat the olive oil in a large, heavy bottom pot - I used my dutch oven
- Add the sausage, browning and crumbling into small meatball sized pieces - cook through
- Add the garlic and cook one minute until fragrant and golden
- Add the can of tomatoes, salt, pepper, and red pepper flakes
- Simmer sauce for 5 - 10 minutes, breaking up the tomatoes as much or as little as you like
- Add the uncooked pasta and the chicken broth
- Cover with a lid and simmer until pasta is just shy of al dente and most liquid has been absorbed, stirring occasionally
- Stir in the grated parmesan cheese
- Plate and serve, adding extra parmesan cheese for garnish
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