Cosy up with
WINTER WARMERS Enjoy these hearty dishes created by our Test Kitchen experts
CLASSIC FAVE
BUCATINI AND MEATBALLS TAKES 30 MINS, PLUS CHILLING SERVES 2 200g free-range pork sausages ½ small onion, finely chopped 1tbsp olive oil ½ garlic clove, crushed ¼ fresh or dried chilli, finely chopped Handful of large basil leaves 200g tinned plum tomatoes 1tbsp tomato purée ½tbsp dried oregano ½tbsp balsamic vinegar 150g bucatini pasta 20g Parmesan, grated
110 | FEBRUARY 2021
1
Squeeze the meat from the sausages into a bowl and add 1tbsp of the chopped onion. Season well with salt and freshly ground black pepper and combine thoroughly. Form the mixture into 6-8 equal-sized meatballs, then chill in the fridge for 20 mins. Heat the oil in a frying pan and cook the remaining onion for 5-7 mins, until soft
2
and lightly golden. Add the garlic and chilli, and continue cooking until coloured, then add the basil leaves. Tip in the plum tomatoes, purée, oregano and balsamic vinegar. Stir and bring to a simmer and cook for another few mins. In a separate pan fry the meatballs on a mediumhigh heat until coloured and
3
4
cooked through. Meanwhile cook the pasta in boiling salted water according to the packet instructions, then drain and return the pasta to the pan. Add half the sauce and stir through. Divide the pasta between two plates with the meatballs and remaining sauce on top, then serve with a generous grating of Parmesan.
5
