Sausage-Asiago Meatballs And Capers-Cream Sauce Fettuccine
Pasta
,Pork
April 13, 2023
“Nothing spoils lunch any quicker than a rogue meatball rampaging through your spaghetti.”
— Jim Davis
On top of spaghetti,
All covered with cheese,
I lost my poor meatball,
When somebody sneezed.
It rolled off the table,
And on to the floor,
And then my poor meatball,
Rolled out of the door.
It rolled in the garden,
And under a bush,
And then my poor meatball,
Was nothing but mush.
The mush was as tasty
As tasty could be,
And then the next summer,
It grew into a tree.
The tree was all covered,
All covered with moss,
And on it grew meatballs,
And tomato sauce.
So if you eat spaghetti,
All covered with cheese,
Hold on to your meatball,
Whenever you sneeze.
We don’t mind bragging about our Italian meatballs’ authenticity because all the special tips and pointers were handed down to Mountain Man, Radd, from his closest friends’ mother who also filled in as his unofficial madrina – godmother. It has been quite a few years since she passed away but every Italian dish in our house is garnished with memories of this highly accomplished, generous, warm, eccentric, and habitually erratic hurricane of a woman to whom we’d like to dedicate this recipe.
Enjoy these flavorful Italian classic baked meatballs on golden fettuccini. It tastes even better the next day as leftovers.
Arrange them into S’ghetti Meatball Monsters, shown in the last two pics, for the kiddos.
Sausage-Asiago Meatballs And Capers-Cream Sauce Fettuccine
Ingredients
For the Sausage-Asiago Meatballs
- 1 lb. hot Italian sausage
- 1/2 cup asiago cheese grated
- 1/2 cup panko
- 1 tsp Italian seasoning
For the Capers-Cream Sauce
- 1/2 TBSP extra virgin olive oil
- 1 shallot finely diced
- 8 brown mushrooms sliced
- 1 tsp Italian seasoning
- 3 cups tomato sauce
- 3 TBSP capers
- 2 TBSP heavy cream
- Kosher salt to taste
- Black Pepper to taste
For Final Assembly
- Fettuccine
- Asiago cheese grated
Instructions
For the Meatballs
- In a large bowl, combine the meatball ingredients and gently kneed by hand until slightly firm
- Roll into 1-inch balls and place them on a foil-lined baking sheet
- Set oven to low broil, put the meatballs into the oven, and cook until the meatballs are starting to brown. Remove from the oven.
For the Capers-Cream Sauce
- Heat the olive oil over medium-low heat.
- Add the shallots, Sauté while stirring occasionally, until the edges start to brown.
- Add the mushrooms and Italian seasoning. Cook the mushrooms until they are soft and pliable.
- Add the tomato sauce and turn the heat to low. Stir often for 30 minutes while adjusting the seasoning to your preference.
- Add the capers and cream to the sauce.
For Final Assembly
- Add the meatballs until the sauce and hold over low heat for 30 minutes
- In the meantime, cook the fettuccine until al dente.
- Plate the meal in the following order, pasta, sauce, meatballs, and finally, a sprinkling of asiago cheese.
