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Categories:
Italian sausage egg milk bread crumbs salt oregano parsley garlic fresh ground black pepper red pepper Parmesan cheese red sauce arugula Parmesan cheese
Viewed: 58 - Published at: 4 years agoIngredients
- 1 pound Spicy Italian Sausage
- 1 whole Large Egg
- 13 cups Milk
- 1/2 cups Bread Crumbs
- 1/2 teaspoons Salt
- 1 teaspoon Oregano, Dried
- 1 Tablespoon Parsley, Dried
- 1/4 teaspoons Garlic Powder
- 1/2 teaspoons Fresh Ground Black Pepper
- 1 pinch Crushed Red Pepper Flakes
- 1/4 cups Parmesan Cheese
- 32 ounces, fluid Red Sauce, I Have My Own Homemade But You Can Use Any Store Bought Sauce Too
- 1 pound Whole Wheat Linguini
- 5 ounces, weight Baby Arugula (rocket)
- Parmesan Cheese, For Garnish (optional)
Method
- Preheat your oven to 400 degrees F. Grab a mixing bowl and combine all of your meatball ingredients, the pork through the Parmesan cheese on the above list.
- Roll your meatballs into golf ball sizes (or larger if youd like) and bake for 30 minutes, rotating halfway through cooking.
- At this point I would begin my red sauce.
- You can check out the recipe on my blog for ingredients and directions or just use store bought.
- Cook the sauce until the meatballs are finished and set aside.
- In a large pot bring water to a boil (enough to cover pasta well), add the pasta and a generous amount of salt.
- If youre not a fan of salting the water, you dont have to.
- I find it adds extra flavor.
- Boil the the pasta until its al dente.
- When meatballs are ready remove from oven to let cool a bit.
- Drain your pasta and return to pot.
- Stir in all of the pasta sauce and the baby arugula (reserve a small amount of arugula to chop and garnish) and stir for a minute or longer to combine and wilt the arugula.
- Plate and serve along with meatballs; garnish with arugula and additional Parmesan cheese if youd like.
