Roasted Ancho and Jalapeno Spaghetti and Meatballs
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
For the sauce:
1 Ancho chili pepper
2 jalapeno peppers
1 (15-oz) can tomato sauce
2 tsp Italian seasoning
2 tsp fresh minced garlic
2 Roma tomatoes, chopped
2 Tbsp extra virgin olive oil
2 Tbsp giardanera
1/4 cup shredded parmesan cheese
Fresh basil to taste
For the spaghetti and meatballs:
6 oz. spaghetti noodles
12 oz ground turkey
1 Tbsp minced onion
1/4 cup bread crumbs
1 egg
Instructions:
For the sauce:
Core the ancho pepper and jalapeno peppers and de-seed. Slice in half and roast over open flame or a very hot pepper roaster until skins are blistering.
Place peppers in a baggie for a few minutes to steam until skins loosen. Remove the skin and discard. Chop peppers.
In a sauce pan combine tomato sauce, sliced tomatoes, fresh basil, hot peppers, olive oil, garlic and Italian seasonings.
Heat to a boil then reduce heat to simmer. Simmer for 1/2 hour at reduced heat.
Spaghetti and Meatballs Directions:
In a large mixing bowl combine ground turkey, egg, bread crumbs and onion. Mix well. Form mixture into eight meatballs. In a small lightly oiled pan, cook meatballs over medium heat approximately 12 minutes or until cooked through. Add to simmering sauce. Boil spaghetti noodles. Serve in pasta bowls topped with parmesan cheese.
From chilipeppermadness.com