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Spaghetti con le Polpettine


I have been always a bit reluctant on putting meatballs in my sauce for pasta.

My mum sometimes did but she saw that was not the biggest success and she stopped doing it. Then when I was studying in the United States, my landlord wanted to impress us with dinner one night and she made a giant bowl of sticky white pasta with meatballs and tomato sauce on top. Now you understand why I was not so happy about this recipe.


I rediscovered this dish around fifteen years agowhile travelingg in centerof Italy.

They even put it into Lasagne! Wow!

Also, it is a dish that contemplates all the nutritional groups so sometimes it is even easier to make a full meal using meatballs!

The only thing I do when deciding to have them with pasta is to make them smaller than usual so they don't seem like asteroids on your plate!

The recipe to follow is easy- you can find it here.


I just write down some steps for the pasta.

Make your small meatballs and place them in a large pan. If they are too many for your pasta to be moved there, move some of them to a plate.

When pasta is al dente transfer it to this pan and let it absorb all the flavor.

Pasta has to be fully red- please don't serve white pasta with meatballs on top like my American landlord!


Ingredients

Make your meatballs in tomato sauce following this recipe.

Make as many as you like as they can be part of another meal.

Linguine or spaghetti

Parmesan cheese


Method


Have your meatballs in tomato sauce ready.

Bring water to boil, salt it and cook your spaghetti or linguine. Once al dente move them in the pan with the meatballs and finish cooking them until perfection.

Add some- a lot of- parmesan and enjoy!





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