Lazy Meatballs? We Can Dig That

Fabio whips up easy pasta and an even easier meatball for an ultimate Italian meal that the whole family will love.

Tips:

• Sausage is an easy way to make a “lazy meatball,” packed with flavor. Use turkey or chicken sausage for reduced fat and calories.

• Meatballs are small, so they’re perfect for kids. To make it even easier for kids, go with a short-cut pasta, like a wheel or ditalini, so they can eat with a spoon.

• Fresh vs. dry pasta: fresh isn’t necessarily better than dried; it’s richer because of the addition of egg. But it’s got a shorter shelf life than dried and pairs nicely with heavy meat sauces. However, dried pasta is more economical, has a longer shelf life and is believed to hold sauces better because of its starchier texture. Either can be used in this recipe!

Recipe by Fabio Viviani

Yield: 4 servings

Ingredients:

6 sweet Italian sausage links, casings removed

2 cups Fabio’s Marinara Sauce

1 cup chicken stock

extra virgin olive oil

1 lb dry pappardelle pasta, or Fabio’s Fresh Pasta, cut into wide ribbons

6-8 leaves fresh basil

kosher salt and freshly ground black pepper fresh Parmesan cheese, for grating

Method:

Form the sausage meat into small balls, about the size of a cherry tomato, and set aside.

In a deep saucepan, combine marinara sauce and chicken stock. Gently place meatballs into the sauce.

Bring to a boil before lowering heat, and simmer for about 8-10 minutes, or until meatballs are fully cooked.

Drizzle with olive oil and continue to cook until the sauce is thickened, about 3-5 minutes.

Meanwhile, in a large pot of salted, boiling water, cook pasta for 3-5 minutes (fresh) or 8-10 minutes (dried), until al dente.

Drain pasta and add to sauce.

To serve, plate the pasta in a wide, shallow bowl.

Roughly tear basil leaves into the bowl.

Drizzle with olive oil and garnish with freshly-grated Parmesan cheese and fresh ground black pepper.

MANGIA!