Fusilloni con Polpette

Indulge in a comforting Italian classic with Fusilloni con Polpette, where tender meatballs simmer in a rich tomato sauce infused with olives, capers, and aromatic oregano.

Tossed with al dente fusilli and generously sprinkled with Parmesan, this dish promises to satisfy with every savory bite.

Fusilloni con Polpette

Ingredients:

1 onion (sliced)

150 g minced meat

qb Salt

Pepper to taste

qb Extra virgin olive oil

1 jar of peeled tomatoes (about 250 gr.)

10/12 Capers (desalted)

5/6 Black olives (sliced)

half glasses White wine

1 tablespoon Triple tomato paste

1 glass Water

a pinch of oregano

qb Parmesan cheese

Instructions:

Slice the onion thinly, knead the minced meat with salt and pepper and prepare small meatballs, in a pan we put 4/5 tablespoons of extra virgin olive oil.

When the oil is hot, add the onion and let it wilt.

When the onion is ready, add the capers, the olives cut into rings.

Wet with the white wine and let it evaporate.

At this point, add the peeled tomatoes that previously chopped.

Cook for a few minutes and add the triple tomato concentrate, add a glass of water and cook.

Add the oregano and shortly after that adding the meatballs.

Cook for about half an hour.

In the meantime, put the water for the pasta on the stove and when it boils we lower the fusilli.

As soon as the pasta is cooked, pour it into the sauce, add a ladle of cooking water and mix well.

Plate and pour in a nice handful of parmesan and…enjoy your meal

Notes:

Minced Meat: Choose a lean minced meat like beef or a mix of beef and pork for best results. Season well with salt and pepper before shaping into meatballs.

Onion and Aromatics: Slicing the onion thinly helps it cook evenly and release its sweetness into the sauce. The addition of capers and black olives provides a briny contrast to the rich tomato base.

Tomato Base: Opt for good quality peeled tomatoes for the sauce. You can chop them before adding to ensure they break down easily during cooking.

Triple Tomato Paste: This concentrated tomato paste enhances the depth of flavor in the sauce. Stir it in well to incorporate fully with the tomatoes.

White Wine: Use a dry white wine to deglaze the pan after sautéing the onions. It adds acidity and complexity to the sauce as it reduces.

Cooking Time: Simmer the sauce gently once the meatballs are added to allow the flavors to meld together. This slow cooking process helps tenderize the meatballs and allows the sauce to thicken.

Pasta Preparation: Cook the fusilli until al dente to ensure it holds its shape and texture when mixed with the sauce. Reserve some pasta cooking water to adjust the consistency of the sauce as needed.

Finishing Touch: Sprinkle grated Parmesan cheese generously over the plated dish to add a creamy, salty note that complements the robust flavors of the dish.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Calories: 440 kcal | Protein: 17g | Carbohydrates: 28g | – Sugars: 6g – Fat: 27g – Saturated Fat: 6g – Trans Fat: 0g | Cholesterol: 35mg | Sodium: 830mg | Fiber: 5g

Frequently Asked Questions:

Can I use a different type of meat for the meatballs?

Yes, you can use any ground meat of your choice such as beef, pork, chicken, or a combination for the meatballs.

How can I make this dish vegetarian?

To make it vegetarian, you can substitute the minced meat with plant-based meat alternatives or skip the meatballs altogether and focus on the tomato, olive, and caper sauce.

What can I substitute for white wine?

You can substitute white wine with vegetable broth or chicken broth for a similar depth of flavor, or simply omit it altogether if preferred.

Do I need to desalt the capers before using them?

Yes, it’s recommended to desalt capers by rinsing them under cold water before adding them to the dish.

This reduces their saltiness and enhances their flavor.

Can I use dried herbs instead of fresh oregano?

Yes, you can substitute dried oregano for fresh.

Use about half the amount of dried oregano compared to fresh, as dried herbs are more concentrated.

How do I know when the meatballs are cooked through?

The meatballs should be cooked through after simmering in the sauce for about 30 minutes.

They should be firm to the touch and no longer pink in the center.

Should I cover the pan while simmering the sauce?

It’s generally not necessary to cover the pan while simmering the sauce.

Allowing some evaporation helps to concentrate the flavors of the sauce.

How do I adjust the consistency of the sauce if it’s too thick or thin?

If the sauce is too thick, add a bit more water or reserved pasta cooking water.

If it’s too thin, simmer uncovered for a few more minutes to reduce and thicken it.

Can I make this dish ahead of time?

Yes, you can prepare the sauce and meatballs ahead of time.

Store them separately in the refrigerator and combine them with freshly cooked pasta when ready to serve.

What is the best way to reheat leftovers?

Reheat leftovers gently in a saucepan over low heat, stirring occasionally to prevent sticking.

Add a splash of water if needed to refresh the sauce.