Spaghetti with chicken-Parmesan meatballs and red-pepper sauce
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- Phillippa Cheifitz
- 6
- Easy
- 30 minutes
- 40 minutes
- Strandveld Pinot Noir 2010
- Buy Ingredients Here
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.
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