Pork and ’Njuda Meatballs with Bucatini from The Monday Pasta Club
“The Italian spicy sausage ’njuda is the perfect addition to this dish. It brings aromatic flavour as well as a nice warm kick to the meatballs, which are gently simmered in a red wine sauce.” Ed Barrow, author of The Monday Pasta Club
Olive oil, for frying
1 white onion, finely chopped
1 garlic clove, finely chopped
100ml (3½fl oz) red wine
400g (14oz) canned chopped tomatoes
1 tablespoon red wine vinegar
1 teaspoon granulated sugar
150g (5½oz) bucatini
Small handful of fresh basil leaves
Finely grated (shredded) Parmesan cheese, to finish
Salt and pepper
For the meatballs
200g (7oz) minced (ground) pork
50g (1¾oz) ʼnduja
1 tablespoon dried rosemary
1 teaspoon dried chilli flakes
1 tablespoon smoked paprika
40g (1½oz) soft white breadcrumbs
First make the meatballs. Put all the ingredients into a bowl. Season well with salt and pepper then mix with your hands until well combined. Divide into 8 small balls, weighing roughly 30g (1oz) each. Place in the refrigerator while you make the sauce.
Add a good glug of oil to a large lidded pan and place over a medium heat. Add the onion and fry for 5 minutes until softened before adding the garlic and frying for a further minute. Pour in the wine followed by the chopped tomatoes, vinegar and sugar. Season with salt and pepper then turn down the heat to low. Put the lid on the pan and leave to gently simmer while you fry the meatballs.
Put a large pan of well-salted water on to boil for the pasta.
Drizzle a good amount of oil into a large frying pan (skillet) and place over a medium–high heat. Once the pan is hot, add the meatballs and fry for about 3 minutes without disturbing, to gain a good golden caramelization on the meat before turning and browning the other sides. Once cooked, add the meatballs to the sauce along with any cooking juices. Cover the pan with the lid and simmer for 15 minutes over a medium–low heat until the meatballs are cooked through, turning them occasionally.
Meanwhile, add the bucatini to the pan of boiling water and cook until al dente, using the timing on the packet instructions as your guide.
Drain the pasta and add to the pan with the sauce, along with the torn basil. Gently stir until everything is combined. Divide between 2 bowls and top with Parmesan.
