Meatballs with Fresh Spaghetti in Creamy Tomato Sauce
with Parmigiano Reggiano, basil & Romano pepper
Romano peppers have a particularly sweet flavour. They also have a slightly thinner skin compared to the regular bell pepper, so you'll barely be able to notice it when eating this dish.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
125 g
Fresh spaghetti
(Contains Egg, Wheat)
½ piece
Romano pepper
2.5 g
Fresh basil
(May be present Celery)
4 piece
Beef-pork meatballs with Spanish-style seasoning
(May be present Celery, Soy, Gluten, Egg, Mustard)
75 g
Cooking cream
(Contains Milk)
100 g
Passata
½ piece
Parmigiano Reggiano DOP
(Contains Milk)
½ piece
Onion
Not included in your delivery
½ tablespoon
Olive oil
1 teaspoon
Sugar
½ tablespoon
Balsamic vinegar
¼ piece
Low sodium beef stock cube
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan for the spaghetti.
- Heat half of the olive oil in a frying pan over medium-high heat. Fry the meatballs for 5 - 6 minutes or until done, halving them with a spatula as you do so.
- Meanwhile, cook the spaghetti for 4 - 6 minutes. Reserve some of the pasta water, then drain and set aside.
- In the meantime, cut the Romano pepper into strips and slice the onion into half rings.
- Heat the rest of the olive oil in a large deep frying pan over medium-high heat. Fry the onion and Romano pepper for 1 minute.
- Stir in the passata, sugar and balsamic vinegar, then crumble in the stock cube (see pantry for amounts).
- Cover with the lid and allow to simmer for 3 minutes.
- When the sauce is done, take the pan off the heat. Stir in the cream and the meatballs.
- Add the spaghetti and 1 tbsp per person of the reserved pasta water, then toss well to combine.
- Season generously with salt and pepper.
Did you know... as well as vitamin C, Romano peppers are also high in vitamin E. This antioxidant is also found in sunflower oil, wholegrain products, nuts, seeds and green vegetables.
- Chop the basil into ribbons.
- Serve the spaghetti on plates.
- Garnish with the basil and grate the Parmigiano Reggiano directly over the top.