Pappardelle with Lazy Meatballs

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.
Photo by Henya B.
Adapted from ca.shine.yahoo.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from ca.shine.yahoo.com

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

Directions

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.

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