It doesn’t get any more classic than this classic tomato sauce & meatball pasta. While the Italians I know reserve this type of meal for a relaxed and quiet weeknight meal, and not for Saturday or Sunday night entertaining, it doesn’t make it any less special or less delicious. Comfort food…truly.
making tomato sauce & meatball pasta
Cook 300 grams of trottole-shaped pasta (or any pasta of your choice) – about 3/4 of a box pasta – according to the directions. Be sure to salt the water well. A good rule of thumb is 3 tablespoon salt for 6 quarts of water, though I add a little more than that because I find the pasta more flavorful when I do.
When the pasta is al dente, or still slightly firm, drain well. Place in a serving bowl and immediately add half of the tomato sauce and mixwell . Serve in bowls and then top with meatballs and additional sauce and a generous grating of freshly-ground Parmigiano-Reggiano.