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.