Pasta with Meatballs in Spicy Tomato Sauce
This classic pasta with meatballs is a comforting, savory dish with a slight kick from fresh chili. The meatballs are tender and flavorful, simmered in a rich, garlicky tomato sauce that coats each bite of pasta. A handful of peppery arugula (rucola) adds a fresh touch, balancing the flavors. With easy-to-find ingredients and minimal preparation, this recipe makes for a delicious meal any night of the week.
Pasta with Meatballs in Spicy Tomato Sauce
This pasta with meatballs in a spicy tomato sauce combines tender meatballs with a rich, slightly spicy sauce. Simple ingredients come together quickly, making this recipe a flavorful, satisfying meal. The addition of arugula gives a fresh, peppery touch to each plate, balancing out the savory sauce and meatballs for a well-rounded, comforting dish.
Ingredients
- 250 g pasta of your choice (spaghetti or penne work great) (about 9 oz)
- 500 g ground meat (beef, pork, or a blend) (about 1 lb)
- 1 tbsp olive oil (for frying)
- 1 can/400g crushed tomatoes (400g or 14 oz)
- 1 clove garlic, minced
- 1 fresh chili pepper, finely chopped (remove seeds for less heat)
- 1 medium fresh tomato, diced
- 50 g fresh arugula (rucola), chopped (about 2 oz)
- salt and pepper to taste
Instructions
- Prepare the Meatballs: In a large mixing bowl, season the ground meat with salt and pepper. Mix thoroughly, then shape into small meatballs, about 1 inch (2.5 cm) in diameter. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs, cooking until browned on all sides (about 5–7 minutes). Remove from the skillet and set aside.
- Make the Tomato Sauce: In the same skillet, heat an additional tablespoon of olive oil over medium heat. Add the minced garlic and chopped chili, cooking until fragrant (about 1 minute). Add the diced tomato, stirring occasionally, for about 3 minutes. Pour in the can of crushed tomatoes and season with salt and pepper to taste. Let the sauce simmer for 10 minutes, allowing it to thicken slightly.
- Cook the Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions (usually 8–10 minutes) until al dente. Drain the pasta and set aside, reserving 1/4 cup (60 ml) of pasta cooking water.
- Combine Meatballs with Sauce: Add the browned meatballs to the tomato sauce, stirring gently to coat them. Allow the meatballs to simmer in the sauce for an additional 5–10 minutes until they are cooked through.
- Finish the Dish: Add the cooked pasta to the skillet, tossing it with the sauce and meatballs. If needed, add a splash of the reserved pasta water to help coat the pasta. Serve hot, topped with fresh arugula for a peppery, fresh bite.