Italian Stallion Pasta

This recipe came about one evening when I wasn't sure what to cook for dinner, so I threw together what was left in the cupboards and fridge; a happy accident that only 30 minutes later, resulted in a dish that is now a firm favourite in my home. I am a massive fan of arrabbiata sauce. You just cannot beat that spice! At times, I make the sauce from scratch, especially in summer when I can use my homegrown tomatoes as the base for the sauce. However, in the winter months I use pre-made sauce from a jar. I find if you buy the brands that are made in Italy, you do get that authentic taste & depth of flavour. This dish delivers just that; the punch provided by the chilli & garlic compliment the sweetness of the peppers & the tang of the vinegar. We named this dish the 'Italian Stallion'... because it is strong & wild! Try it! You won't regret it!

4 Servings

Ingredients:

12 beef meatballs (roughly 300gr)

1 red pepper, finely sliced

800gr arrabbiata sauce

10gr basil, torn

1 tbsp red wine vinegar

200gr mushrooms, left whole or sliced in half if large

2 cloves of garlic, finely chopped

To serve: tagliatelle pasta, grana padano (finely grated) & fresh basil

Instructions:

Place a large pot of water with a generous sprinkle of salt to boil. This is for your pasta, which you will cook according to the packaging instructions while you make your sauce.

In a deep pan (I often use a wok) heat a drizzle of olive oil over medium heat.

Add the meatballs to the pan & fry 2-3 minutes, stirring regularly, until they are browned on all sides.

Add the peppers & continue to fry 2-3 minutes, stirring regularly, until the peppers have softened.

Add the arrabbiata sauce, red wine vinegar & half the basil.

Lower the heat to medium low & bring the sauce to a simmer.

Add the mushrooms, stir well & cover with a lid.

Cook on medium low heat for 10 minutes or until the meatballs & mushrooms are cooked through. Stir regularly to avoid the sauce sticking to the bottom of the pan & add pasta water if the sauce becomes too thick (1 tbsp at a time and up to 2-3 tbsp as you want that sauce to remain rather thick).

Once the meatballs are cooked through. Turn off the stove, add your garlic & the remaining basil. Stir & cover with the lid. Allow to sit for 10 minutes before serving with the pasta, fresh basil (optional) & a sprinkle of grated grana padano cheese.