INGREDIENTS
Pepper Sauce
4 red peppers
1 lb (500 g) spaghetti
3 c. tablespoon (45 ml) olive oil
3 cloves garlic, minced
1 pinch of hot pepper flakes (optional)
3/4 c. tsp (4 mL) salt
12 basil leaves, shredded
1/3 cup (75 ml) (approx.) Grated parmesan
Meatballs
1 c. tablespoon (15 mL) fennel seeds
3/4 c. tsp (4 mL) salt
1/2 tsp. tsp (2 mL) black pepper
2 hot peppers, seeded and minced
1 small onion, finely grated
1 egg
1/4 cup (60 mL) chopped Italian parsley
1/4 cup (60 ml) grated Romano or Parmesan
8 oz (250 g) lean ground pork
8 oz (250 g) lean ground beef
PREPARATION
Preparing the sauce with peppers
1. Put the whole peppers on the grill or in pieces under the broiler, and do charring the skin; let cool in a bowl. Peel and remove the seeds; cut into pieces and grind them in a food processor puree.
2. Soak the pasta in salted boiling water and cook until al dente according to package directions; reserve 1/2 cup (125 mL) of the cooking water, drain the pasta and keep them warm.
3. Meanwhile, heat the oil in a skillet over medium heat; add the garlic, red pepper flakes (if using), salt and half the basil. Sauté everything until garlic lightly stained; stir in the mashed peppers and bring to boil. Add the reserved cooking liquid, reduce heat and simmer for 5 minutes. Add the remaining basil. Book.
Preparation meatballs
4. Toast the fennel seeds in a small skillet without fat, until their fragrant, about 20 seconds; mash coarsely with the flat of a knife in a mortar or spice grinder. In a large bowl, combine the fennel seeds, salt, pepper, peppers, onion, egg, parsley and cheese; stir in the pork and beef. With your oiled hands, form small balls using for each 1 c. tablespoons (15 mL) of the mixture. Place the balls on a baking sheet rimmed and oiled. Grill them over high heat until lightly browned on the surface and there is no trace of pink in center for 6 to 7 minutes. Add the meatballs to the reserved sauce. Reheat the sauce if necessary. Pour the sauce over the pasta. Sprinkle a little cheese and serve the rest on the side.
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