The saltiness of the pancetta and sweetness of the sun-dried tomatoes in the turkey meatballs really make this dish special and it's one we always come back to...I hope you decide to make this a staple dish in your home as well!!!
Recipe from "Everyday Pasta" by Giada De Laurentiis
3 Tbsp EVOO
2 oz pancetta, finely diced
1/2 yellow onion, finely diced
1 lb ground turkey (preferably dark meat)
1/2 cup freshly grated Romano cheese
1/4 cup chopped fresh flat leaf parsley
1/4 cup plain bread crumbs
1/4 cup chopped sun-dried tomatoes
2 eggs, lightly beaten
3/4 tsp salt
3/4 tsp freshly ground pepper
1 lb linguine
1/4 cup EVOO
1 28-oz can whole San Marzano tomatoes, drained, and cut into pieces with kitchen scissors (*I'd recommend using two 28-oz cans for more sauce)
2 whole garlic cloves, peeled
1/4 cup chopped fresh flat-leaf parsley
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/3 cup finely chopped fresh basil
To make the meatballs, preheat the oven to 450 degrees Fahrenheit.
Heat the EVOO in a skillet over medium heat. Add the pancetta and cook for 2 minutes. Add the onion and continue to cook until pancetta is crisp and onion is tender, about 4 minutes more. Remove from heat and cool.
In a large bowl, combine the pancetta and onion mixture with the remaining meatball ingredients and stir to combine. Form turkey mixture into balls about 2 inches in diameter, using about 2 Tbsp for each, and place on a foil-lined and greased baking sheet. Bake for 20 minutes.
Bring a large pot of salted water to a boil over high heat. Add pasta and cook until al dente, about 8 to 10 minutes. Drain, reserving 1 cup of the pasta water.
Meanwhile, in a medium saucepan, warm the 1/4 cup of the olive oil over medium heat. Add the tomatoes, garlic cloves, parsley, salt, and pepper and cook for 10 minutes. Discard the garlic cloves. Add the cooked meatballs and cooked pasta and toss to coat. Add the reserved pasta water, about 1/4 cup at a time, if the pasta needs moistening. Arrange on a serving platter and top with the fresh basil.