Spaghetti & Trustees Sweet Italian Sausage Meatballs with Romesco Sauce

Peppers are an item that is wonderful, but I thought it was useful to make a sauce using roasted peppers that eats like a pasta sauce. This can be frozen and will last in the fridge for a week or so. This Romesco and meatballs pasta dish is a great way to use tons of peppers. Its essentially a pepper pesto sauce that can be used not only as a pasta sauce but also a dressing and spread.


For the Meatballs:

1 package Trustees Sweet Sausage

1 egg

½ cup breadcrumbs

1/8 cup parmesan, grated

pinch of salt and pepper

For the Romesco Sauce:

1 red bell pepper, roasted, seeded, and peeled

6 garlic cloves

4 ripe tomatoes, cored and chopped

¼ cup scallions, chopped

2 tablespoon red wine vinegar

¼ cup roasted hazelnut

¼ cup roasted slivered almonds

½ cup olive oil

Salt, pepper, sugar to taste

To Serve:

1-pound dried spaghetti

Garnish with more Parmesan cheese

Preheat oven to 375 degrees

Step 1

Whisk eggs and milk together in a large mixing bowl. Add the breadcrumbs and let soak for about 10 minutes. Add in the Parmesan cheese, salt, and pepper. Mix to form a paste. Add in the sausage and combine with hands until the seasonings are well blended with the sausage.

Step 2

Form meatballs by scooping out about 2 oz portions of the meat mixture and roll into a tight sphere. Place on a sheet tray and bake for 30 minutes or until browned.

Step 3

Place the romesco ingredients into a blender or use an immersion blender to puree. Puree until smooth and season with salt, pepper, sugar.

Step 4

In a skillet on medium heat add the baked meatballs and simmer in the romesco sauce. Bring a pot of water to a boil and cook spaghetti according to package directions and cook al dente. Drain pasta reserving a cup of pasta water. Add the drain pasta and 1 cup of pasta water back into the pan and add 2 large ladles of romesco sauce. Toss to coat pasta, add more sauce if desired. Garnish pasta with parmesan cheese and serve with meatballs.