Sunday night dinners at our house sometimes comprise of ingredients gathered from cleaning out the pantry or the fridge. Tonight's one of those nights. Thus, leading to the creation of creamy linguine and meatballs.
Here's the recipe.
1 lb dry linguine
1/2 lb italian mild sausage
1/2 lb ground beef
1/2 cup of chopped onions
1/4 cup of chopped parsley
1 tsp of thyme
1 cup of shredded cheese (mix of provolone, mozzarella, parmesan,romano)
2 tbsp of breadcrumbs
1 tsp of chicken seasoning
2 tbsp of water
1 tsp salt
1/2 tsp black pepper
Pasta sauce ingredients:-
2 tbsp of olive oil
1 tsp of minced garlic
1/2 med sized onion, chopped coarsely
2 med size tomatoes on the vine, diced coarsely
1 cup of arrabiata sauce, store bought
2 cups of chicken broth
1 cup of sour cream
salt and pepper to taste
1. Preheat oven to 425 degrees Fahrenheit. Line a baking sheet pan with aluminum foil. Spray foil with cooking spray. Add all of the meatballs ingredients in a mixing bowl and mix well.
2.Shape 1 heaping tbsp of meat mixture into golf ball size meatballs. Place meatballs on the baking sheet pan. Continue until all of the meat mixture are shaped. Yields about 12 meatballs.
3. Place meatballs into the oven and bake for 12 minutes. Baking the meatballs helps to retain their shapes and moisture. After 12 minutes, remove meatballs from pan and set aside for further cooking in the pasta sauce.
4. In a large sauce pan, heat up the olive oil over medium heat. Add the garlic and onions, saute for a few minutes until aroma is released. Add the tomatoes, arrabiata sauce, chicken broth and meatballs. Let simmer for 15 minutes.
5. In the meantime, cook the dry linguine according to the package until al dente. Add cooked linguine to the sauce pan then stir in sour cream. Coat linguine evenly with the sauce and dinner is ready. Serve up some salad and garlic bread on the side to go with the linguine.