Never mess with a classic dish! But I can't help myself sometimes. It's difficult not to allow imagination and creativity to have a say. Let's take the classic pasta and meatballs. I love it, Soeren loves it and Tom loves it too. We are probably amongst several thousands who enjoy this simple yet delicious classic dish. There are as many different recipes for a pasta and meatballs dish as there probably are cooks that make this.
I have made several variations too, sticking to some great traditional recipes. One thing however, was common with all the recipes - they were time consuming. If I wanted to cook up a good, mouthwatering meatballs and pasta meal I had to often plan ahead. The tomato sauce needs to reduce for and hour, the ground meat needs to be spiced, shaped and cooked - all in all it was not really a meal that you just whipped up on the spur of the moment.
The fact that we really enjoy our pasta and meatballs and wanted it more often made me play around a little. The motivation behind it was an attempt to create a similar type of dish but something that was easily prepared - even for a quick weeknight dinner.
It's not easy to please my men - when they have a taken a liking to a particular flavor or have a notion of how a dish is supposed to taste they are not easily convinced. I always get the look of skepticism when I announce that I am experimenting on a beloved recipe. Not all experiments work. But this one - this one was genius.
This meatballs and pasta recipe gives the classic dish a new dimension, it's a modern makeover for the working or stay at home busy mums. It's quick to make saving on time but not on flavor. By using good quality and flavorful ingredients this is a delicious way to serve the all new meatballs and pasta.
Recipe: Fettuccine with Spicy Lamb Sausage Meatballs
Printable version of recipe here.
6-8 spicy lamb sausages
2 large yellow onions, finely chopped
2-3 garlic cloves, finely chopped
500g packet chunky tomatoes
1 tablespoon tomato paste
1 red chili, finely chopped
125g buffalo mozzarella, cut in cubes
150g peas, fresh or frozen
1 tablespoon dried Italian herbs
Small bunch of thyme
200g strong vegetable broth
500g fresh Fettuccine pasta
2 tablespoon olive oil
Salt and pepper
- In a large skillet heat up 1 tablespoon oil.
- Remove the skin from the sausages and break off small pieces. Using your fingers form small balls and stir-fry in the oil.
- Reduce to heat to medium and allow the sausages to brown evenly, about 5 minutes. Transfer to a bowl and set aside.
- In the remaining fat sauté the chili, onions and garlic until transparent and fragrant.
- Add the tomato paste, cook for a few minutes, then add the chunky tomatoes and the vegetable broth. Sprinkle with the dried herbs, cover and allow to simmer for 10-15 minutes.
- A few minutes before the cooking time in up add the peas and stir well. The sauce should have thickened nicely. Season to taste and then add the lamb meatballs. Heat through. Add the thyme, reserving a few for decoration.
- Cook the fresh pasta in a large pot with a lot of salted water. This should take just a couple of minutes.
- Drain the pasta and then transfer to the pan with the meatballs and sauce. Toss well.
- Serve pasta and meatballs in warmed deep plates, sprinkled generously with the buffalo mozzarella. Decorate with a few thyme sprigs.
- Serve with a large mixed green salad for a perfect dinner.
- You can use any flavorful, spicy sausage for this. I preferred the lamb sausage as my organic store makes them with a lot of aromatic herbs and they are so full of flavor. It's also a lot leaner than the regular bratwurst. A great alternative would also be the Italian Salsiccia.
Have I re-invented the wheel here? I do know, one thing I can tell you though, I had the jury licking their plates clean! It's a basic recipe I agree, but what makes this dish really kick is that the products are of a good quality, the lamb sausages were full of flavor and the sauce - simple but full of aromatic herbs with a hint of heat. Most of all it's a quick, easy and down-right good home-cooking.
As I've featured a lot of Italian herbs and my favorite thyme in this recipe I'd like to send it over to The Daily Tiffin, for this week's session of Weekend Herb Blogging. My team mate Dee is hosting this spectacular event over at the DT.
You might like these pasta dishes from WFLH:
|Ricotta Pesto & Mushroom Lasagne||Spaghetti Alla Bolognese||Spaghetti Zucchini e Limone|
From around the blogs:
- Broccoli rabe, Squash + Tofu pasta - Bella Eats
- Spaghetti in Thai Roasted Chili Paste - Avec Gourmandise
- Creamy Cajun Chicken and Mushroom Pasta - The Review Lady
Daily Tiffin Reading Tip:
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