Spaghetti with Spicy Marinara and Meatballs
Spaghetti with Spicy Marinara and Meatballs
Rated 5.0 stars by 1 users
Author:
Olivelle
Servings
8
Prep Time
30 minutes
Cook Time
45 minutes
This classic dish gets a spicy twist that’s perfect for both kids and adults! The marinara sauce has just the right kick from Vera Cruz Chili Oil and Sriracha Salt to add some heat but not burn your mouth. Paired with juicy meatballs and spaghetti, this dinner will be a hit with everyone. Serve with a crisp salad and a glass of red wine for a meal that's both comforting and exciting!
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Ingredients
For the Sauce
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3 Tbsp Vera Cruz Chili Infused Olive Oil
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1 Small Onion, diced small
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3 Cloves Garlic, minced
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¼ cup Red Wine
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28 oz Petite Diced Tomatoes
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2 Tbsp Miscgulio Italian Dried Herb Blend
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1 tsp Sriracha Flake Sea Salt
For the Meatballs
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½ lb Ground Pork or Italian Sausage
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½ lb Ground Beef
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1 Large Egg Yolk
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2 Tbsp Miscuglio Italian Dried Herb Blend
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½ Large Shallot, diced small
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1 Clove Garlic, minced
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1 tsp Sriracha Flake Sea Salt
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1 tsp Black Pepper
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2 tsp Vera Cruz Chili Infused Olive Oil
To Serve
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1 Pasta Rock
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1 Package Farro Spaghetti
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¼ cup Parmesan, finely grated
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2 Tbsp Parsley
Directions
In a large sauté pan, heat 3 Tbsp Vera Cruz Chili Infused Olive Oil over medium-high heat. Add onion and sauté until translucent, about 5-6 minutes. Add garlic and cook until fragrant, about 1 minute.
Add red wine and scrape the bottom of the pan. Reduce heat to medium then add tomatoes, Miscuglio Italian Dried Herb Blend, and Sriracha Flake Sea Salt.
Cover sauté pan, reduce heat to medium-low and simmer for 20-30 minutes.
While the sauce simmers, make the meatballs. Preheat the oven to 400°F. In a large bowl, combine all the meatball ingredients except for the 2 tsp Vera Cruz Chili Infused Olive Oil into a bowl.
Line a baking sheet with parchment paper and form meatballs about the size of a golf ball. Space evenly on the sheet pan and drizzle with the 2 tsp Vera Cruz Chili Infused Olive Oil. Bake for 17-20 minutes or until meatballs are cooked all the way through.
As the sauce simmers and meatballs bake, bring a large pot of water to a boil over high heat. Once boiling, add a pasta rock for 2 minutes to salt your water then remove. Add the Farro Spaghetti, stir well, and cook according to package directions.
To serve, plate your desired portion of spaghetti, sauce, and meatballs. Top with grated parmesan and parsley.
Recipe Note
If you don't have Pasta Rocks on hand it is still important to season your pasta water! Salting the water is the only time the pasta itself is going to be seasoned so make sure your water is salty like the sea. We recommend adding 1 Tbsp of salt for every 4 quarts of water.
Part of what makes Italian food so great is the focus on high quality, simple ingredients. Therefore we recommend using San Marzano canned tomatoes for your tomato sauces.