sausage-and-pepper meatballs... 45 minutes

 

the goods:

 

3/4 pound spaghetti (I used whole wheat)

1 tablespoon olive oil

1 medium yellow onion, halved lengthwise and cut into 1/4-inch slices

1 large red bell pepper, cut into 1/4-inch strips

1 can (28 ounces) crushed tomatoes

1/2 teaspoon red-pepper flakes

1/2 cup plain dried breadcrumbs

1/2 cup whole milk

1 pound ground pork

3/4 teaspoon celery seed, crushed

greated Parmesan, for serving

 

In a large pot of boiling salted water, cook pasta according to package instructions; drain.

Meanwhile, in a large heavy pot, heat oil over medium-high. Add onion and cook, stirring, until translucent, 5 minutes. Remove 1/3 cup onion and transfer to a cutting board. Add bell pepper to remaining onion and cook, stirring occasionally, until bell pepper is softened, 8 minutes. Add 1/4 cup water to pot, scraping up browned bits with a wooden spoon. Add tomatoes and 3/4 cup water and red-pepper flakes and bring to a gentle simmer.

 

In a large bowl, combine breadcrumbs, milk, and 1 teaspoon salt. Roughly chop reserved onion and add to bowl, along with pork and celery seed. Stir until just combined (do not overmix). Drop meat mixture by heaping tablespoons into sauce. Gently shake pot to submerge meatballs as much as possible, cover, and simmer until cooked through, about 8 minutes.

Divide pasta, top with meatballs and sauce, and sprinkle with Parmesan.