Sort ingredients
marvelgirl21
QR Code
Listen
PdfRoll meatballs into smaller meatballs (1 meatball should make 3 smaller meatballs).
Start boiling water for the pasta. Salt that pasta water like the sea.
Heat a splash of olive oil at medium heat in a large skillet or dutch oven with high walls. Throw the meatballs in and toss them around until they are cooked. Remove the cooked meatballs and set them aside.
Peel garlic and smash with the flat part of a knife. Toss into hot oil and flip them around until toasty. Count how many garlic pieces you'll have to fish out later.
While garlic is toasting, blend whole peeled tomatoes with immersion blender. Alternatively, you can use crushed tomatoes if you don't have an immersion blender. Just don't tell Lillian.
Turn heat down to low. Add tomatoes to garlic while stirring vigorously. Scrape all those crispy bits off the bottom of the pan.
When the tomatoes start to boil, add a Lillian Approved amount of salt, fresh basil, vodka, and a tsp of red pepper flakes to the pan. Add meatballs back in.
Add pasta to the water.
Fish out the garlic pieces with a slotted spoon. Hopefully you counted how many went in there.
When pasta is done cooking, strain out water.
Add heavy cream to tomatoes. Marry the pasta with the sauce. Add however much cheese the ancestors demand.
Top with an Anna Approved amount of red pepper flakes and enjoy!