1x 454g package of spaghetti noodles
1x package fresh meatballs, cooked (about 24, use 12 for this recipe)
2 tbsp extra virgin olive oil
1/2 yellow onion, diced
2 garlic cloves, minced
1x jar tomato passata
1x parmesan rind
Season with salt, pepper, chili flakes
1 tbsp butter
Shredded parmesan reggiano cheese
Preparation: 10 minutes
Total Time: 50 minutes
Kitchen Equipment: large skillet, large pot
- Cook meatballs according to package directions.
- When the meatballs are done cooking, cut meatballs in half and split into two portions (use one portion of the meatballs for this dish and one for another meal link to soup recipe)
- To make the sauce, add the olive oil to a large skillet and bring to medium heat. Add in the diced onions, sauteeing for about 5-7 minutes until softened. Then add the minced garlic cloves and saute for 2 more minutes. Add in the jar of passata along with the parmesan rind, salt, ground pepper and pinch of chili flakes.
- Bring the sauce to a simmer, add the meatballs and let cook at medium-low heat for 20-30 minutes, while you cook the pasta.
- While meatballs are simmering in the sauce, cook the pasta by bringing a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and set aside.
- Just before serving, stir in a tablespoon of butter to the sauce and remove the parmesan rind.
- Toss the pasta with the sauce and meatballs; you may want to mix everything together in the pasta pot depending on the size of the pans you’re using.
- Serve topped with more grated parmesan cheese.
- Don’t have tomato passata? Try using canned crushed tomatoes. Whole or diced tomatoes could work too, just crush them up in the pan to your desired texture.
- The cooked meatballs can be frozen in the sauce for up to 2 months and reheated on the stovetop until the meatballs are hot in the center.