Spaghetti med kjøttboller og tomat- og basilikumsaus
Added by Marit Elstad
30 min
Rustic sausage meatballs in a quick tomato-basil sauce with a splash of balsamic vinegar for sweetness. The trick is using quality pork sausages squeezed from their casings — no breadcrumbs or egg needed. Finish with fresh peas at the table for a fun, interactive touch.
Servings
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Ingredients
olive oil
8good pork sausages
500 gspaghetti
300 gfresh peasin shells
1 blokkParmesan cheesefor serving
noen kvisterfresh oregano, thyme, or rosemarypick the leaves
For the tomato sauce:
olive oil
2 clovesgarlicpeeled and finely chopped
½ bunch (30 g)fresh basilpick the leaves, stalks finely chopped
2 cans (400 g hver)canned plum tomatoes
en skvettbalsamic vinegar
Instructions
1
Heat a large sauté pan and add a few glugs of olive oil. Snip open the sausages and squeeze and shape the meat into small meatballs — aim for at least three per sausage. Do not worry about making them perfectly round; rustic and rough is great. Place them in the pan and fry, turning until golden and cooked through.
2
Meanwhile, cook the spaghetti in a large pot of salted water according to package directions until al dente.
3
For the tomato sauce, heat a separate pan with a little olive oil. Add the garlic and chopped basil stems, and stir for a couple of minutes. Set a few small basil leaves aside for later and add the rest to the pan. Add the tomatoes and season with salt and pepper. Bring to a boil and crush the tomatoes slightly with a spoon. Add a splash of balsamic vinegar — it gives a lovely sweetness to the sauce.
4
Add the herbs to the pan with the meatballs and stir to combine all the flavors. Cook for about 30 seconds. Drain the cooked spaghetti and divide the pasta and meatballs among four bowls.
5
Pour the tomato sauce over the top. Scatter the reserved basil leaves on top and serve with fresh peas in their pods on the table for everyone to shell, along with grated parmesan to sprinkle over.
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