Yield: Serves 4-6
For the Meatballs:
1 Pound Sweet Italian Sausage Meat, casings removed
1/4 Cup Grated Pecorino Romano Cheese
1/4 Cup Grated Parmigiano Reggiano Cheese
2 Garlic Cloves, Grated
2 Tablespoons Fresh Basil, finely minced
3 Tablespoons Botticelli Extra Virgin Olive Oil
For the Sauce and Spaghetti:
2 Garlic cloves, sliced
1-28 oz Can Botticelli Peeled Tomatoes, pureed by a blender
1/2 Cup Water
1/2 Teaspoon Salt
3-4 Fresh Basil Leaves, torn
1 Pound Botticelli Spaghetti
1/2 Cup Grated Parmigiano Reggiano Cheese to serve
To make the meatballs:
In a mixing bowl combine the sausage, cheese, garlic and basil and mix together until combined. Shape into 24 meatballs and transfer to a plate.
Put a large saute pan over a medium high flame and heat the oil. Add the meatballs to the pan and cook until browned on all sides, about 7-8 minutes. Transfer to a plate and set aside.
To make the sauce and spaghetti:
In the same pan add the garlic and saute until golden, about 1 minute. Add the pureed tomatoes, water, salt and basil and meatballs to the pan. Lower the heat to a simmer and cover. Cook for 15-20 minutes while stirring occasionally with a wooden spoon.
Bring a pot of generously salted water to a boil. Drop the spaghetti in and cook until al dente. Drain and add to the pan with the sauce. Toss for 1-2 minutes over medium heat. Serve in warm bowls sprinkled with grated parmigiano reggiano cheese.