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