Pasta With Turkey Meatballs

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Kosher salt
  • 12 ounces orecchiette pasta
  • 2 bunches broccolini, cut into bite-size pieces
  • 8 ounces sweet Italian turkey sausage, casings removed
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 4 cloves garlic, thinly sliced
  • Pinch of red pepper flakes
  • 1 large egg
  • Freshly ground pepper
  • 1/2 cup grated ricotta salata or parmesan cheese (about 2 ounces)
Directions
  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the broccolini during the last 2 minutes of cooking. Reserve 1 cup cooking water, then drain the pasta and broccolini.

  • Meanwhile, roll the sausage meat into about 20 small meatballs. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned and cooked through, 5 to 6 minutes. Drain on paper towels.

  • Pour off any drippings from the skillet, then add the remaining 3 tablespoons olive oil, the garlic, red pepper flakes and 1/2 teaspoon salt. Cook over medium heat, stirring, 1 minute. Add the pasta, broccolini and meatballs. Whisk the egg with the reserved cooking water in a small bowl, then add to the skillet and stir until the sauce thickens slightly. Season with salt and pepper.

  • Divide the pasta among bowls. Sprinkle with the cheese and drizzle with olive oil.

  • Per serving: Calories 613; Fat 25 g (Saturated 6 g); Cholesterol 102 mg; Sodium 749 mg; Carbohydrate 69 g; Fiber 4 g; Protein 29 g

  • Photograph by Christopher Testani


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    This recipe is featured in:

    Weeknight Dinners: Spring