Wagyu Meatball Pappardelle

Wagyu meatballs in basil and garlic tomato sauce with pappardelle, chilli and Italian herbs.

Ingredients

• 420 g Wagyu meatballs
• 375 g pappardelle
• 700-750 g basil and garlic pasta sauce
• 1 tbsp olive oil
• 1/2 tsp Italian herbs
• 1/2 tsp paprika
• 1/4-1/2 tsp chilli flakes
• 1/2 tsp ground garlic, optional
• Black pepper, to taste
• Small knob of butter, optional
• Parmesan, to serve, optional
• Up to 1/2 cup reserved pasta water, as needed

Method

1. Heat the olive oil in a large frying pan over medium-high heat. Add the Wagyu meatballs and brown all over for 6-8 minutes.
2. Reduce the heat slightly. Add the Italian herbs, paprika, chilli flakes and optional ground garlic. Cook for about 30 seconds until fragrant.
3. Pour in the basil and garlic pasta sauce. Stir gently and simmer for 15-20 minutes until the meatballs are cooked through and the sauce has thickened slightly.
4. Cook the pappardelle in salted boiling water according to the packet directions. Reserve about 1/2 cup pasta water before draining.
5. Add the drained pappardelle to the meatball sauce and toss gently to coat. Add a splash of reserved pasta water if needed.
6. Finish with black pepper and optional butter. Serve with Parmesan if desired.

Notes

Use the full jar and a half of pasta sauce for a generously saucy result. Use 1/4 tsp chilli flakes for mild heat or 1/2 tsp for more kick.

Source: Created from the user's ingredients and preferred seasonings.