Thursday, 12 June 2008

Balsamic-Caramelised Echalion Pasta with Meatballs!

Well, it's Day Four of Kittie's new job - and it's going well so far! I'm missing not being too busy to check out as many blogs as I would like - not to mention posting here. But hopefully it will settle down over the next few days and I'll work out a new routine!

Update! Since my last edit (it was originally Day Three!), I have been told I am going to be moved onto another new project - to make better use of my talents... I didn't realise you got IT Project Cooks!! ;)

In the little time I have today, I thought I would pass on this great pasta dish. As you may have guessed, I've had a bit of a thing about caramelized onions recently - I keep making up big lots of them then chucking them into various dishes! Nom nom nom... my favourite so far was the chicken and caramelized onion risotto... nom nom nom!

This started out as a what-can-I-make-without-leaving-the-flat dish... Armed with a bag of Ikea meatballs, a bag of banana/ echalion shallots, a tin of tomatoes and an excuse to open a lovely bottle of red, I stormed the kitchen, banged together a few pots, and 45 minutes later sat down to a lovely bowl of...

Balsamic-Caramelised Echalion Pasta with Meatballs

Add meatballs/ pasta to stretch this up to 4!

Woo hoo - two weeks in a row! This is my effort for this week's Presto Pasta Night - hosted by Ruth at Once Upon a Feast. Hang on - oh no it isn't... This week it is instead being hosted by Kevin at Closet Cooking!!
  • Ikea meatballs (ok then, make 'em from scratch if you're feeling energetic!)
  • 400g tin chopped tomatoes
  • 150ml red wine
  • 1 red bell pepper, chopped
  • 6 echalion shallots, caramelized with a touch of balsamic - see here for details!
  • 1 clove garlic, minced
  • Fresh oregano, chopped (from my garden!)
  • 2 Bay leaves (Also from my garden - it survived the snails!)
  • pasta to serve - I used some barollo linguine (which is why is looks a funny colour!) but I didn't enjoy it too much and won't buy it again!
Prepare the Sauce...
In a pan, heat a glug of olive oil and lightly fry the garlic for a minute or so. Add the tomatoes, wine, oregano, bay leaves and bell pepper.

Simmer for 20 minutes until the sauce has deepened to a dark red, and the raw tomatoey smell has gone.

Season to taste

Finish the Sauce...
Add the meatballs and continue to cook until they are cooked/heated through.

Add in the caramelised onions and combine well.

With a sprig of fresh oregano and the pasta of your choice!

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diva said...

IKEA meatballs?!? whoopee. looks great. i crave meatballs now

Kevin said...

That pasta looks good! I really like the sound of adding the balsamic caramelized onions to the sauce. I often a a tablespoon of balsamic vinegar to my tomato sauces. Thanks for sharing with Presto Pasta Nights!

Ruth Daniels said...

Looks delish. I do miss IKEA meatballs. Unfortunately there is no IKEA here in Halifax. In fact, the closest one is in Quebec and that's about a 10 hour drive from here ; (

Thanks for sharing with Presto Pasta Nights.

Mike of Mike's Table said...

This looks delicious, although I'm guessing Ikea is something different by you? Around here, its cheap furniture, lol. Either way, yum!

kittie said...

diva - thanks! I don't think Ikea meatballs are designed to go into pasta... but they really work!!!

kevin - thanks for hosting, it's a great roundup! I love my balsamic with tomatoes too :)

ruth - Doh, I don't think they'd still be frozen by the time you got home ;)

mike - it's the one and same! In the marketplace (in the UK anyway!) you can buy packs of Swedish Meatballs. Tradionally served with creamy gravy - but just as good with pasta!!

Viagra Online said...

I really believe it! I think it's a good recipe and everyone can do it alone to make a new routine at the kitchen with this lovely pasta dish... I've been practicing the same dish but I couldn't do it as well like you did.