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Roasted Ancho and Jalapeno Spaghetti and Meatballs
There are many Italian sauce recipes with roasted red peppers, which are great, but we like our sauces to have a bit more kick to them, so our variation substitutes Ancho and Jalapeno peppers for traditional red peppers. The result? A delicious spaghetti recipe with a perfect roasted pepper flavor.
This recipe serves 3-4, depending on how hungry you are.
Sauce Ingredients
- 1 Ancho chili pepper
- 2 Jalapeno peppers
- 1 15 oz can tomato sauce
- 2 teaspoons Italian seasoning
- 2 teaspoons fresh minced garlic
- 2 roma tomatoes, chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons giardanera
- 1/4 cup shredded parmesian cheese
- Fresh basil to taste
Spaghetti and Meatballs Ingredients
- 6 oz Spaghetti noodles
- 12 oz ground turkey
- 1 tablespoon minced onion
- 1/4 cup bread crumbs
- 1 egg
Sauce Directions
Core the ancho pepper and jalapeno peppers and de-seed. Slice in half and roast over open flame or a very hot pepper roaster until skins are blistering.
Place peppers in a baggie for a few minutes to steam until skins loosen. Remove the skin and discard. Chop peppers.
In a sauce pan combine tomato sauce, sliced tomatoes, fresh basil, hot peppers, olive oil, garlic and Italian seasonings.
Heat to a boil then reduce heat to simmer. Simmer for 1/2 hour at reduced heat.
Spaghetti and Meatballs Directions
In a large mixing bowl combine ground turkey, egg, bread crumbs and onion. Mix well.
Form mixture into eight meatballs.
In a small lightly oiled pan, cook meatballs over medium heat approximately 12 minutes or until cooked through.
Add to simmering sauce.
Boil spaghetti noodles.
Serve in pasta bowls topped with parmesian cheese.
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