A generous and convivial dish where juicy meatballs are paired with a creamy yellow tomato sauce, enhanced with red pepper flakes and fresh herbs. Served over al dente linguine and topped with Parmesan and cherry tomatoes, this colorful meal is perfect for sharing a delicious feast.
I love pairing the dish with delicious, lemony-flavored meatballs. I cook everything in my beautiful Le Creuset braiser and serve it straight at the table, garnished with herb oil, fresh tomatoes, and grated Parmesan.
In a large bowl, combine all meatball ingredients. Mix well with your hands and form large meatballs—about ¼ cup of mixture per ball. Lightly oil your hands while shaping. Refrigerate until ready to cook.
Heat olive oil in a large lidded braiser (like a Le Creuset) over medium-high heat. Fry the meatballs for 3–4 minutes per side until golden. Remove from the pan and turn off the heat.
In the same pan, add more olive oil and the garlic over medium heat until fragrant. Add all the tomatoes and scrape the pan to lift any browned bits from the meatballs—this adds flavor to the sauce. Cook tomatoes until they start breaking down, about 7 minutes. Add chili flakes, salt, and pepper. Transfer to a blender or use an immersion blender to puree until smooth. Return sauce to the pan, add basil, and simmer for another 10 minutes.
Bring a large pot of water to a boil. Cook linguine until al dente.
Meanwhile, return the meatballs to the sauce, cover, and simmer gently for about 8 minutes. Remove meatballs and add drained pasta to the sauce. Toss to coat and place meatballs on top.
Serve the pan directly at the table. Top with herb-infused oil, fresh quartered cherry tomatoes, and grated Parmesan. SO good.
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