Recipe Ingredients
- 24 Rosina Italian Style Meatballs
- 8 ounces spaghetti
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 shallot diced
- 2 garlic cloves minced
- 1/4 teaspoons red chili flakes
- 1/4 cup vodka
- 2 teaspoons tomato paste
- 1 cup pumpkin puree
- 1 cup heavy cream
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 sprig fresh sage
- Parmesan cheese for serving
- 1-2 cups pasta water
Recipe Directions
- Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Reserve 1-2 cups of pasta water.
- In a large skillet, heat the olive oil and butter over medium heat. Add the diced shallot, garlic, and chili flakes, and cook until softened, about 2-3 minutes.
- Pour in the vodka and cook for 1-2 minutes, allowing the alcohol to evaporate slightly.
- Stir in the tomato paste and pumpkin puree, cooking for another 1-2 minutes to combine.
- Pour in heavy cream, salt, and black pepper.
- Add the frozen Rosina Meatballs directly to the sauce. Add one cup pasta water. Add a sprig of fresh sage into the sauce. Cover and cook 8-10 minutes, or until the meatballs are heated through, stirring occasionally.
- Add the cooked spaghetti to the sauce, tossing to coat. Use more reserved pasta water if needed. Garnish with fresh grated Parmesan cheese.
