Pappardelle with Lazy Meatballs

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!

Pappardelle with Lazy MeatballsPappardelle with Lazy Meatballs

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!