Ingredients

4 servings

　　

Omit

Egg

　　Bread crumbs

　　Pine nuts

　　Raisins

　　

Swap

1 1/2 pounds ground pork for the ground veal

　　Ground allspice for the nutmeg

　　1 pound penne rigate for the vermicelli

　　1 large onion, thinly sliced, for the medium onion

　　Crushed tomatoes for the diced tomatoes

　　

Add

2 more garlic cloves, chopped

　　1 teaspoon fennel seeds

　　1/2 teaspoon crushed red pepper flakes

　　1 red bell pepper, cored, seeded, and thinly sliced

　　1 cubanelle pepper (mild Italian pepper), seeded and thinly sliced

　　

Step 1

In a large bowl, mix the pork with 3 cloves of chopped garlic, the cheese, allspice, fennel seeds, red pepper flakes, salt and black pepper, and a healthy drizzle of EVOO. Divide the mixture into 4 sections, and form 4 meatballs per section. Arrange the meatballs on a rimmed nonstick cookie sheet and bake as directed, up to 18 minutes, to make sure the pork is cooked through.

　　

Step 2

Drop the pasta into the salted boiling water to cook.

　　

Step 3

While the meatballs and pasta cook, heat a deep skillet over medium to medium-high heat. Add 2 tablespoons of the EVOO, a couple times around the pan, then add the remaining garlic, the sliced onions, and the bell and cubanelle peppers. Sauté the onions and peppers for 5 minutes, then deglaze the pan with the wine. Stir in the crushed tomatoes and tomato sauce. Simmer for 5 minutes, then wilt in the basil.

　　

Step 4

Toss the drained pasta with half the sauce and peppers and onions. Remove the sausage meatballs from the oven and toss with the remaining sauce. Top the pasta with the meatballs and serve with extra cheese and a green salad.

　　Rachael Ray 365: No Repeats