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Spaghetti with chicken-Parmesan meatballs and red-pepper sauce

Spaghetti with chicken-Parmesan meatballs and red-pepper sauce

40 minutes

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Spaghetti with chicken-Parmesan meatballs and red-pepper sauce

By Phillippa Cheifitz

Serves 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 40 minutes

Ingredients

500 g chicken mince
250 g streaky or back bacon, finely chopped
1 cup Parmesan, grated, plus extra for sprinkling
1 t garlic, crushed
1 t fresh thyme, chopped
1 large free-range egg, at room temperature
Sea salt and freshly ground black pepper
1/2 - 3/4 cup breadcrumbs
Plain flour, for dusting
Olive oil, for frying
500 g spaghetti, cooked until al dente, for serving

For the red pepper sauce:

1 onion, diced
1 t fresh garlic, crushed
Olive oil, for frying
1 1/2 t fresh thyme, chopped
2 T roast red pepper pesto
2 x 400 g chopped peeled tomatoes
Sea salt and freshly ground black pepper
1 1/2 t fresh parsley, chopped

Method

Combine the chicken, bacon, Parmesan, garlic, thyme, egg and seasoning. Gradually mix in the breadcrumbs.

Roll the mixture into balls, about 4 cm in diameter, and dust each in flour.

Sear in a little olive oil until browned, then transfer, along with the pan juices, to a saucepan. Add the red-pepper sauce, cover and simmer for 2 minutes over a low heat.

Serve immediately spooned over the hot pasta, sprinkled with a little grated Parmesan.

To make the roast red-pepper sauce, soften the onion and garlic in a little olive oil. Add the thyme and pesto and cook for 5 minutes. Add the tomatoes and season. Reduce the heat and simmer for 15 minutes, stirring occasionally. Stir in the fresh parsley.