Spaghetti with chicken-Parmesan meatballs and red-pepper sauce

Spaghetti with chicken-Parmesan meatballs and red-pepper sauce

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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

Cooking Instructions

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.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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