Minestra di Salciccia
Prep time 30 min | Cook time: 30 min | Total 60 min | Serves 6
INGREDIENTS:
MEATBALLS
1 lb ground beef
1 lb bulk Italian sausage
1 egg lightly beaten
1 ½ cups ricotta cheese
1 cup panko breadcrumbs
½ cup grated parmesan
¼ cup finely chopped onion
¼ cup fresh minced garlic
1 ½ teaspoons kosher salt
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh parsley
SOUP
½ lb bucatini
1 28oz jar of Rao's marinara sauce
2 cups chicken stock
¼ cup drinkable red wine
1 tablespoon olive oil
1 clove minced garlic
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon crushed red pepper flakes
¼ cup finely chopped fresh basil and parsley for garnish
¼ cup grated parmesan for garnish
DIRECTIONS:
Hand mix all meatball ingredients, then roll into bitesize meatballs.
Sauté meatballs in the olive oil in a large skillet until browned on all sides (5 to 8 minutes). Set meatballs aside.
In the same skillet, sauté minced garlic and crushed red pepper flakes for a minute, then deglaze pan with the red wine and chicken stock. Add the Rao's marinara and 1/4 cup of water used to rinse the Rao's jar. Add garlic powder and onion powder. Let soup base simmer while you boil 1/2 bag of Bucatini broken in to 1 ½ inch pieces.
Cook to al dente (following package instructions). Drain pasta, but reserve 1/2 cup of the pasta water.
Add cooked pasta and meatballs to the skillet. Adjust thickness of the soup to your liking with the reserved pasta water.
Garnish with parsley, basil, and grated parmesan cheese.
Serve with warm garlic bread. Enjoy!