This recipe for Spanish-style chorizo meatballs in homemade tomato sauce with Tripoline pasta was inspired by one of my most loved Disney films, Lady & The Tramp. Tripoline, if you haven’t come across it before, is a lovely thick ribbon style of pasta with frills down one edge, a bit like pretty underwear. Cheeky.
- Place the pork mince, chorizo, onion and oregano in a bowl along with a good pinch of salt and pepper.
- With clean hands, scrunch everything up and mix well. Divide into 2 big balls. With wet hands, divide each ball into 4 and roll into little balls about the size of a golf ball. Place the balls on a lightly oiled plate, cover with plastic wrap and place in the fridge until needed.
- For the spicy tomato sauce, peel and finely chop the onion and garlic.
- Put a large pan of salted water on to boil. While this is starting to bubble, heat 1 tbsp of olive oil a large frying pan over medium heat. Add the onion and cook, stirring, for 7 minutes, until softened and lightly golden.
- To the pan, add garlic and chill and cook for 1-2 minutes, until they just begin to colour.
- Add tomatoes and balsamic vinegar. Bring to the boil and season to taste.
- While the sauce is bubbling away, heat another tbsp of olive oil in a separate pan. Add the meatballs and cook, stirring them around, for 8-10 minutes, until golden.
- Add the meatballs to the tomato sauce and simmer gently until the pasta is ready.
- Add the pasta to the saucepan and cook until al dente, or according to packet instructions if using dry.
- Drain the pasta over a bowl to save some of the cooking water.
- Return the pasta to the saucepan and spoon over half the tomato sauce into the pasta, adding a splash of cooking water to help loosen the pasta.
- Divide pasta between two plates and top with the rest of the sauce and meatballs.
- To serve, sprinkle over a few small oregano leaves, dust with a little paprika, and grate over some Parmesan cheese. Serve with Fig Salad.
Recipe: Kate Olsson
Photography: Kate Olsson