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Prep time
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Cook time
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Servings
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5 mins
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25 mins | 4 |
Ingredients:
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Method:
For a quick arrabbiata sauce, heat 1 tablespoon of oil in a pan over medium heat. Add the garlic and chili, cooking for 1-2 minutes until fragrant. Stir in the tomatoes, season with salt and pepper, and let simmer for 15 minutes while preparing the meatballs.
Bring a large pot of salted water to a boil and cook the spaghetti for 10 minutes. Meanwhile, heat a large frying pan over medium-high heat, add the remaining oil, and once hot, add the meatballs. Cook, swirling the pan occasionally, until evenly golden brown. Once the arrabbiata sauce is ready, pour it over the meatballs and let them simmer while the pasta finishes cooking.
When the pasta is done, drain it and add it directly to the pan with the meatballs. Toss everything together to coat the pasta in the sauce, or use tongs to mix well. Serve in bowls, topped with fresh basil, grated parmesan, and plenty of black pepper.
