Flowers with Italian Sausage Meatballs
Greetings everyone from a chilly January 3rd evening!
Tonight on the menu is a recipe I pulled from the Food Network Magazine back in July. I figured if I could make a Summer pasta meaty pasta, I would feel a little bit warmer (here's hoping). This is a brand new recipe to us, so this will be an adventure to see how it tastes.
I had to make a few changes to the ingredients, as the recipe called for Orecchietta pasta (couldn't find it), so substituted flower pasta instead. I also added a little more red pepper flakes then asked for because my family likes a little kick to the dishes we eat. This dish turned out great, and even Victoria loved it. I am obsessed with pasta, and this one will be added to the usual rotation. All in all it only took about 30 minutes to make the whole meal, and no need for any sides, it is a all in one dish.
Ingredients:
Tonight on the menu is a recipe I pulled from the Food Network Magazine back in July. I figured if I could make a Summer pasta meaty pasta, I would feel a little bit warmer (here's hoping). This is a brand new recipe to us, so this will be an adventure to see how it tastes.
I had to make a few changes to the ingredients, as the recipe called for Orecchietta pasta (couldn't find it), so substituted flower pasta instead. I also added a little more red pepper flakes then asked for because my family likes a little kick to the dishes we eat. This dish turned out great, and even Victoria loved it. I am obsessed with pasta, and this one will be added to the usual rotation. All in all it only took about 30 minutes to make the whole meal, and no need for any sides, it is a all in one dish.
- 12 ounces of flower pasta
- 2 bunches broccolini, cut into bite-size pieces
- 8 ounces sweet Italian sausage, casings removed
- 1/4 cup extra-virgin olive oil, plus more drizzling
- 4 cloves of garlic, thinly sliced (I minced mine)
- Pinch of red pepper flakes (I used about a tablespoon)
- 1 large egg
- Freshly ground pepper
- 1/2 cup grated ricotta salata (about 2 ounces)
Directions:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the broccolini during the last 2 minutes of cooking. Reserve 1 cup cooking water, then drain the pasta and broccolini.
- Meanwhile, roll the sausage meat into about 20 small meatballs. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned and cooked through, 5 to 6 minutes. Drain on paper towels.
- Pour off any drippings from the skillet, then add the remaining 3 tablespoons olive oil, the garlic, red pepper flakes and 1/2 teaspoon salt. Cook over medium heat, stirring, 1 minute. Add the pasta, broccolini and meatballs. Whisk the egg with the reserved cooking water in a small bowl, then add to the skillet and stir until the sauce thickens. Season with salt and pepper.
- Divide the pasta among bowls. Sprinkle with the cheese and drizzle with olive oil.
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