Chef Hack: Meatball Pomodoro Pasta

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We’ve worked with our very own team of chefs and posed them a challenge! With a few ingredients, they’ve put together a recipe that is easy to recreate and made with all the ingredients you can find right here! Look at this hearty plate of Meatball Pomodoro Pasta, with freshly grated Pecorino cheese and grilled meatballs made with ground mince from our butchers.

INGREDIENTS

100g Rummo Fettucine Pasta

300g Fody Foods Tomato Sauce

5g Hydro Produce Fresh Basil

5 units Butcher's Meatballs

3 Roma Cherry Tomatoes

Salt & Pepper

Absolute Organic Sugar to taste

12g Gran Soresina Parmigiano Reggiano

15g Papa's Grove Olive Oil

DIRECTIONS

1)	Bring a pot of water to boil under medium heat, add 1 tablespoon olive oil and salt into the boiling water.
2)	Add pasta into the boiling water and cook for 8 minutes. Stir the pasta every 2 minutes so that the pasta will not stick.
3)	Drain the water from the pasta once the pasta is cooked. Drizzle a teaspoon of olive oil over the pasta, mix well and leave it to cool.
5)	Slice up the Roma tomatoes in half.
6)	Heat up a pan with medium heat, add 2 tablespoons of Olive Oil as the pan is heating up.
7)	Add the meatballs into the pan and sear the meatballs for about 2 mins each side.
8)	Using the same pan, add the Roma tomatoes, tomato sauce and sugar into the pan.
9)	Bring the heat to low and let the mixture cook for another 4 minutes.
	(Turn the meatballs once a while for it to cook evenly & add salt & pepper to taste.)
10)	Plate the pasta, pour over the cooked tomato sauce with the grilled meatballs.
11)	Cut up the fresh basil leaves and garnish over the pasta.
12)	Put in the finishing touch of shaved or grated fresh Parmigiano Reggiano over the pasta while it's still warm.