Not Your Nonna's Spaghetti & Meatballs

Name: Not Your Nonna's Spaghetti & Meatballs
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American, Italian
Ingredients: 1/4 lb Ground Hot Italian Pork Sausage (can also use regular ground pork or mild Italian pork sausage); 1/4 lb Ground Beef ( I used 90% lean); 3 tbsp Italian Breadcrumbs; 1/2 Egg (beaten); 2 tbsp Parmesan Cheese (freshly grated; additional to serve); 2 cloves Garlic (minced); 2 tbsp Fresh Parsley (chopped); 2 tsp Chives (chopped; additional to serve); 1/8 tsp Dried Sage; 1/4 tsp Salt; 1/4 tsp Black Pepper; 8 oz Pasta (I used fusilli col buco but a long shape liked spaghetti or linguine will work as well); 1 tbsp Olive Oil; 1 Yellow Onion (medium; thinly sliced); 1/2 tsp Salt (divided; more to taste); 3 cloves Garlic (minced); 1 tsp Calabrian Chili Paste (add more or less based on spice preference); 2 tbsp Tomato Paste; 1/4 cup Vodka; 28 oz Crushed Tomatoes (I used 1 can of fire-roasted tomatoes); 1/4 tsp Granulated Sugar; 1/2 tsp Black Pepper; 1/3 cup Heavy Cream; 1/4 cup Parmesan Cheese (freshly grated; to serve)

10 steps

Prep:20minCook:40min

This dish has pasta, meatballs, and a red sauce, but it's NOT your classic spaghetti & meatballs recipe!

Updated at: Mon, 18 Nov 2024 07:04:49 GMT

Ingredients

3 servings

0.25 lbGround Hot Italian Pork Sausage

Can also use regular ground pork or mild Italian pork sausage

0.25 lbGround Beef

I used 90% lean

3 TbspItalian Breadcrumbs

0.5egg

beaten

2 TbspParmesan Cheese

freshly grated, additional to serve

2cloves garlic

minced

2 Tbspfresh parsley

chopped

2 tspChives

chopped, additional to serve

⅛ tspDried Sage

¼ tspsalt

¼ tspblack pepper

8 ozPasta

I used fusilli col buco but a long shape liked spaghetti or linguine will work as well

1 Tbspolive oil

1Yellow Onion

medium, thinly sliced

½ tspSalt

divided, more to taste

3cloves garlic

minced

1 tspCalabrian Chili Paste

add more or less based on spice preference

2 Tbsptomato paste

¼ cupvodka

28 ozCrushed Tomatoes

I used 1 can of fire-roasted tomatoes

¼ tspgranulated sugar

½ tspblack pepper

⅓ cupheavy cream

¼ cupParmesan Cheese

freshly grated, to serve

Instructions

Meatballs

Step 1

Preheat the oven to 350°F and prepare baking sheet. Line sheet with aluminum foil and place oven-proof wire rack over top. Spray with non-stick cooking spray.

Step 2

Add all meatball ingredients to a large bowl. Gently mix with your hands until combined. Roll into about 3/4 inch meatballs. You should have about 25 meatballs. *See Note

Step 3

Bake for about 15 minutes until lightly browned and cooked through. Set aside for later.

Vodka Sauce

Step 4

Cook pasta to al dente according to package instructions in salted water. Reserve about 1/2 a cup of pasta water. Set aside the pasta and pasta water for later.

Step 5

Meanwhile, heat olive oil in an high-rimmed sauté pan over medium-high heat. Add the onions and 1/4 tsp salt and stir to combine. Cook for 5 minutes, stirring occasionally. Add the minced garlic and cook another minute, stirring often.

Step 6

Add the Calabrian chili paste and tomato paste. Stir to combine. Cook for 4 minutes until the paste darkens in color.

Step 7

Pour in the vodka to deglaze the pan. Scrape any stuck bits off the bottom with a wooden spoon. Let the liquid cook off for a couple minutes.

Step 8

Pour in the can of crushed tomatoes then add the sugar, another 1/4 tsp salt, and pepper. Simmer for a few minutes. Turn off the heat and pour in the heavy cream. Stir until completely combined. Simmer for 5 minutes over medium-low heat.

Step 9

Turn heat to low and stir in the heavy cream until well combined. Stir in the cooked meatballs. Add the cooked pasta and toss everything together well. Add splashes of pasta water as needed to reach your desired consistency.

Step 10

Divide among bowls to serve and top with freshly grated parmesan cheese and sliced chives as desired.

View on Carol Bee Cooks

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