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Donal Skehan
Polpette & Bucatini with Rich Butter Tomato Sauce | DonalSkehan.com
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Polpette & Bucatini with Rich Butter Tomato Sauce

March 02

I have many recipes for meatballs but this one is probably the most instantly gratifying. The sauce is comprised of cherry tomatoes left to their own devices slowly softening into garlic, thyme and butter while the meatballs or polpette use sausage meat injected with fennel seeds and the bite of chilli flakes. Swirled in a pot of perfectly al dente bucatini, this is a dream dinner.

  • time 40mins
  • serves Serves 4
Method
  1. Add the butter and oil to a sauté pan over a low heat. Once melted add the tomatoes, thyme and garlic. Allow to simmer over a low heat for 15-20 minutes until the tomatoes have softened completely. Use a fork to lightly press the tomatoes down.
  2. Mix all the ingredients for the polpette, apart from the oil in a medium sized bowl. Using damp hands, shape into 28 meatballs, about the size of a walnut.
  3. Add oil to another pan over medium heat and fry the meatballs for 10-15 minutes, tossing occasionally to brown all sides. While they are cooking, cook the pasta.
  4. Bring a large pot of water to the boil. Salt the water well and add the pasta. Cook for 10-12 minutes or according to packet instructions until al dente.
  5. Transfer the rough tomato sauce to the meatballs and bring to a steady simmer until the meatballs get nicely coated.
  6. Using tongs, transfer the cooked pasta to the sauce and toss through. Serve sprinkled with basil leaves and grated Parmesan.

Rate this recipe

Average rating 4.8 / 5. Vote count: 10

Ingredients

For the sauce:

3½ oz butter 

50ml olive oil 

1lb 2oz cherry tomatoes, halved 

2 garlic cloves, sliced 

2 sprigs thyme, leaves removed 

For the polpette:

1lb 2oz sausage meat 

1 tsp chilli flakes 

2 Tsp fennel seeds, roughly crushed 

1 egg

2oz breadcrumbs

1tsp olive oil 

To serve:

120z bucatini

Small handful basil leaves

Grated Parmesan cheese

Sea salt and freshly ground black pepper

For the sauce:

100g butter 

50ml olive oil 

500g cherry tomatoes, halved 

2 garlic cloves, sliced 

2 sprigs thyme, leaves removed 

For the polpette:

500g sausage meat 

1 tsp chilli flakes 

2 Tsp fennel seeds, roughly crushed 

1 egg

50g breadcrumbs

1tsp olive oil 

To serve:

350g bucatini

Small handful basil leaves

Grated Parmesan cheese

Sea salt and freshly ground black pepper

You'll Need

Sauté pan

Frying pan

Saucepan

4.8
(10)
photo
If you make this recipe, be sure to tag your photo #DonalSkehan