Studio
Serves 2
Ingredients
Beef Meatballs
- 1 pound ground beef
- ¾ cup plain bread crumbs
- ½ cup whole milk
- 1/3 cup grated Parmesan
- ¼ medium yellow onion, finely diced
- 1 teaspoon dried oregano
- 1 large egg
- Salt and pepper, to taste
Veggie Meatballs
- 3 tablespoons olive oil
- 12 ounces mushrooms, finely chopped
- ½ medium yellow onion, finely diced
- ½ cup quick-cooking rolled oats
- ½ cup plain bread crumbs
- 1/3 cup grated Parmesan
- 1 teaspoon dried oregano
- 2 large eggs
- Salt and pepper, to taste
Pasta
- ½ pound spaghetti
- 2 tablespoons olive oil
- 2 garlic cloves, sliced
- ½ teaspoon red chili flakes
- 1 (28-ounce) can crushed tomatoes
- Salt and pepper, to taste
- ½ cup fresh basil leaves
- Grated Parmesan, to serve
Serves 2 to 4
Ingredients
- 8 oz (225g) campanelle or other ruffle-shaped short pasta
- kosher salt or fine sea salt
- ¼ cup extra-virgin olive oil
- ¾ cup minced shallots (2 to 4 shallots)
- 2 cloves garlic, minced (about 2 Tbsp)
- juice and zest of a half lemon (about 1 1/2 tsp zest and 1 Tbsp juice)
- ½ tsp freshly ground black pepper
- ⅛ tsp red pepper flakes
- ¼ cup finely chopped flat-leaf parsley
- ½ cup shaved Parmigiano Reggiano cheese [omit or substitute vegan cheese to make vegan]
Tips
- Prepare the shallots and garlic while the pasta is boiling. Sautéing the shallots before adding the garlic helps you avoid burning the garlic.
- Adding some of the reserved pasta water to the sauté pan with the pasta is the little secret that makes the shallot sauce so luscious.