Mexican Pasta With Tomatillo Sauce and Meatballs |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Rachael Ray Ingredients:
coarse salt |
1 lb fettuccine |
extra virgin olive oil |
1 lb ground pork or 1 lb ground chicken |
1 egg |
1/2 cup plain breadcrumbs |
2 tablespoons fresh cilantro, finely chopped |
2 tablespoons finely chopped fresh thyme |
3 scallions, finely chopped |
1 teaspoon allspice |
hot sauce |
coarse black pepper |
2 tablespoons extra virgin olive oil |
4 garlic cloves, crushed |
1 large yellow onion, finely chopped |
2 jalapeno peppers, seeded and very thinly sliced |
1 cup mexican beer |
20 tomatillos, peeled and coarsely chopped |
2 tablespoons fresh cilantro, finely chopped |
salt |
fresh ground black pepper |
1 cup grated manchego cheese |
crusty bread |
Directions:
1. Preheat oven to 400°.
2. Bring a large pot of water to a boil for the pasta; salt the water and cook the pasta al dente; drain.
3. Meanwhile, add a generous drizzle of olive oil to a mixing bowl; put the ground meat in the bowl.
4. Add in the egg, bread crumbs, cilantro, thyme, scallions, allspice, hot sauce, salt, and pepper; mix to combine.
5. Form mixture into 2-inch meatballs and arrange on a rimmed nonstick baking sheet; bake for 15 minutes.
6. To make the sauce: heat a deep-sided skillet over medium-high heat.
7. Add in 2 tablespoons olive oil, garlic, onions, and jalapenos.
8. Cook for 5 minutes; add in the beer and cook for 1 minute.
9. Add in the tomatillos, and cilantro; season with salt and pepper; cook about 10 minutes or until tender and saucy.
10. To serve, toss the drained pasta with the sauce and meatballs and the Manchego cheese.
11. Serve with crusty bread.
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