Pasta Alla Carrettiera with Bison Meatballs

This dish is named after the people who drove food and wine carts in Italy. It is a slightly-spicy red sauce, with garlic and basil, and is typically served over a thicker style of pasta. This is my rendition of the dish, which also had hints of parsley and mint, creating lingering flavors. Add Wild Idea’s artisan, Italian Buffalo Sausage, and it gets even better!  This simple dish is packed with flavor and very easy to prepare. The perfect solution, for a stress free, delicious dinner! (Serves 4)

Author

Jill O’Brien

Ingredients

• 1 - 1 lb. Italian Buffalo Sausage
• 3 - tablespoons olive oil
• 3 - cloves garlic, about 1 tablespoon
• ½ - teaspoon chili flake, or pepperoncino (dried Italian chili pepper)
• ½ - cup basil, finely chopped
• 2 - tablespoons parsley, finely chopped
• 1 - tablespoon mint, finely chopped
• 1 - 28 ounce can whole *San Marzano Tomatoes, flash processed, *they’re the best
• 1 - teaspoon salt
• 2 - teaspoons sugar
• 1 - lemon, juiced, about ¼ cup
• 1 - cup freshly grated, Parmigiano Reggiano, or Porcini cheese
• 1 - 12 ounce box of Casarecce pasta, Pici pasta, or thick Spaghetti, cooked el dente, reserve 1 cup pasta water

Directions

1. Divide Wild Idea Italian Buffalo sausage into 24 pieces and roll into meatballs. Pour one of the tablespoons of olive oil on a baking sheet and roll the meatballs in the oil. Cover and set-aside until you are ready to broil.
2. In a saucepan over medium heat, heat the remaining tablespoons of olive oil. Add the garlic, and toss or stir regularly, until tender, about 3 minutes.
3. Add the basil, parsley, and half of the mint to the pan. Sauté and stir for 1 minute.
4. Add the tomatoes, salt, sugar and lemon juice and stir to incorporate. Bring to a gentle boil, cook for 5 minutes and then add the remaining mint. *Sauce can be made ahead and reheated.
5. During step 4, or right before serving, place the prepped bison meatballs on the second rack from the top of a preheated broiler, and broil the meat balls for about 5 minutes or until nicely browned.
6. Simultaneously bring the reserved pasta water to a boil. Add the prepared pasta, and toss to reheat.
7. Drain pasta, transfer to a bowl and add ½ cup of the grated cheese. Toss to incorporate.
8. Place desired amounts of pasta on to plates and cover with ¾ cup or desired amount of sauce. Serve with the hot Italian Bison meatballs and garnish with remaining grated cheese and additional fresh herbs.  Delizioso!