Sausage Meatball Spaghetti Putanesca-Style

Take out the contents of the sausages to make tasty, seasoned meatballs.

Recipe By: Julia (https://cookbuzz.com/kitchen/371)
Serves 2 Prep: 3 min Cook: 12 min

Ingredients

Your favorite sausages 3
Garlic 1 clove
Olive oil 2 tbsp
Dried chilli 1
Shallot 1/2
Black olives 10
Capers 2 tbsp
Tinned tomato (small) 1
Spaghetti 200g
Salt (for pasta water) 1-1.5% of water

Method

1
Take out the contents from each sausage and divide into 5, then shape into meatballs. Finely chop the shallot.
2
Start boiling the pasta in plenty of hot water. As the pasta water will be used in the sauce, use enough salt to make it tasty (10-15g per 1 litre of hot water is optimum).
3
Pour the olive oil into a big frying pan and heat on medium. Add the smashed garlic, then the meatballs.
4
Add the shallot and fry. Remove the seeds from the dried chilli and add into the pan. When the shallot is nicely browned, add 3 ladles of pasta water and turn the heat up to high.
5
Add the tinned tomatoes, olives and capers and boil down the sauce to half on high heat.
6
Add the boiled pasta to the frying pan and mix well with the sauce for 1 minute to emulsify it.
7
Sprinkle with some finely chopped parsley and parmesan - enjoy!

Tips & Note

Sausage Meatball Spaghetti Putanesca-Style

Take out the contents of the sausages to make tasty, seasoned meatballs.

Recipe By: Julia (https://cookbuzz.com/kitchen/371)

Serves 2

Prep: 3 min

Cook: 12 min

Ingredients

Your favorite sausages 3
Garlic 1 clove
Olive oil 2 tbsp
Dried chilli 1
Shallot 1/2
Black olives 10
Capers 2 tbsp
Tinned tomato (small) 1
Spaghetti 200g
Salt (for pasta water) 1-1.5% of water

Sausage Meatball Spaghetti Putanesca-Style

Recipe ID :2632 Posted on 09 MAY 2017

Serves 2

Prep 3min
Cook 12min
views 1,335
printed 0

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Take out the contents of the sausages to make tasty, seasoned meatballs.

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Ingredients

Print Ingredients Email Ingredients
3
1 clove
2 tbsp
1
1/2
10
2 tbsp
1
200g
1-1.5% of water

Method

Prep
3min
Cook
12min
1
Take out the contents from each sausage and divide into 5, then shape into meatballs. Finely chop the shallot.
2
Start boiling the pasta in plenty of hot water. As the pasta water will be used in the sauce, use enough salt to make it tasty (10-15g per 1 litre of hot water is optimum).
3
Pour the olive oil into a big frying pan and heat on medium. Add the smashed garlic, then the meatballs.
4
Add the shallot and fry. Remove the seeds from the dried chilli and add into the pan. When the shallot is nicely browned, add 3 ladles of pasta water and turn the heat up to high.
5
Add the tinned tomatoes, olives and capers and boil down the sauce to half on high heat.
6
Add the boiled pasta to the frying pan and mix well with the sauce for 1 minute to emulsify it.
7
Sprinkle with some finely chopped parsley and parmesan - enjoy!
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