Serving Meatballs With Pasta and Tomato Sauce

1. 1

   Open two nice bottles of Chianti wine about 45 minutes before serving dinner.

2. 2

   Cook 1 1/2 lbs of pasta one minute shy of the box directions for al dente.

3. 3

   Be sure to cook the pasta in a huge amount of water, add lots of kosher salt to the water once it comes to a boil and to stir the pasta often.

4. 4

   I like to put one trusted guest in charge of this.

5. 5

   While the pasta is cooking, remove the sausage and meatballs from the sauce.

6. 6

   Place in a pretty, oven proof casserole dish with a lid.

7. 7

   Cut the sausage in half or thirds and cover.

8. 8

   Place in a 200 degree oven to keep warm.

9. 9

   Before draining the pasta, add 1/2 cup of the pasta water to the sauce.

10. 10

    Drain the pasta and add to the sauce.

11. 11

    Toss to combine well and let simmer for a minute or two.

12. 12

    Drizzle with the olive oil, add some freshly grated parmesan cheese and toss.

13. 13

    Pour into a family style serving platter.

14. 14

    Top with a little more freshly grated parmesan cheese and some fresh basil leaves.

15. 15

    Serve with grated parmesan cheese in a bowl to pass around, the meatballs and sausage and of course, the wine!

16. 16

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.