follow along with our new
seafoodboil1
IMG13
summer seafood boil
summer cookie cutters
tomatowatermelon1
prosciuttotoasts1
summer appetizers
summer salad
IMG3
IMG6
linen tea towel
clear bottles
IMG0864
enamelware
Summer
cookiesandcreampie1
Mr. Darcy's
Easy Cookie Pie
sodapopbrisket2
summer entree
summer dessert
IMG4
summer entertaining
gift wrapping
IMG8
Favorite
home keeping
entertaining
summer sides
IMG7
packaging
bread board
candlecolorsphoto1
starsangria1
candle summer cocktail
hydrangea1
IMG5
baking
parchment paper

Wednesday, January 30, 2013

Orecchiette Pasta with Crumbled Meatballs in a Parmesan Tomato Sauce



It turns out that Emma loves meat.  She will gobble down her braised beef, shredded chicken or crumbled meatballs even before she even goes for the macaroni and cheese!  So, this week I made an extra large (4 pounds!) batch of meatballs to keep in the freezer (here's my recipe & step-by-step guide... it is so much easier to make meatballs than you might think).  Now,  I'll be able to get one or two out of the freezer at a time for her lunches and our dinners.

I use pre-cooked meatballs all of the time - they work great crumbled up to make a quick meat sauce for pasta, or on a pizza.  This recipe for calls for pre-cooked meatballs crumbled into the sauce.  It is a great alternative to the typical browned meat as the texture and flavor of the meatball is far better.  If you keep them in mass quantities in the freezer, it can be a really quick dinner.

This recipe was influenced by both the Barefoot Contessa's Weeknight Bolognese and her Orecchiette with Sausage and Broccoli Rabe.

Orecchiette Pasta with Crumbled Meatballs 
in a Parmesan Tomato Sauce
serves 4

8 meatballs, pre-cooked (about 1 pound)
1 pound of orecchiette
...........
3 tablespoons of olive oil
2 cups of mushrooms, sliced
5 garlic cloves, minced
1 - 32 oz. can of whole peeled tomatoes
1/2 cup of heavy cream
1 cup of pasta water (see *note below)
2 cups of spinach, stems removed
1 cup of parmesan cheese, grated

Bring a large pot of salted water to boil for the pasta.

For the sauce, in a saute pan cook the mushrooms in the olive oil for 2-3 minutes over high heat.  Add garlic and cook for 30 seconds.  Add the tomatoes, crushing them one at a time into the pan along with the juice.  Simmer on medium heat for 10 minutes.  Crumble in the meatballs.

In the meantime, cook pasta for 4 minutes less than the package directions.

Add heavy cream to the tomato sauce.

*Ladel 1 cup of water from the pasta boiling water into the tomato sauce.  The starch from the pasta water will help to thicken the sauce.  Add spinach and pasta and cook for 5 minutes.

Remove from heat and add parmesan cheese.

2 comments:

  1. This looks great! We love pasta all year long. Thanks for sharing the lovely pictures!

    ReplyDelete
  2. Anonymous6:35 PM

    I'm attempting to use software to erase the info on my old computer before donating it. The mouse is not really focusing on the computer. I've tried another
    mouse on the computer also it still will never work. I have to reboot my computer in order to start the disc wiper.

    Can there be a means of rebooting my computer with no mouse?
    Thanks a great deal!.

    Feel free to visit my blog: www.tilojavideo.com
    Feel free to surf my website : paxil lawsuit settlements

    ReplyDelete

m26242345
The Everyday Occasions Store:
m30
m31
m32fgd
m34
home entertaining and ifestyle expert
pinterest
twitter
instagram
my email newsletter
rss feed
facebook
IMG9
peachscones1
corn1
tagsandcards1
IMG11
IMG12
ClassicCollection1
IMG18
IMG19
the everyday occasions store... m27 head IMG9
Subscribe