Tagliatelle with meatballs in zacusca sauce
I had a serious portion of meatballs left over after a family meal. I didn't really want to reheat them as they were, so I quickly made a sauce with zacusca, boiled some tagliatelle, and that solved the meal. The recipe is simple, nothing complicated, and uses what you already have in the fridge.
Quick info
Total time: about 30 minutes
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 3-4
Difficulty: easy
Recipe type: quick lunch or dinner with leftovers
Ingredients
For the tagliatelle:
8 "nests" of tagliatelle
1 liter water
a pinch of salt
For the sauce:
400 g zacusca
200 ml water
2 bay leaves
3 cloves of garlic
3 tablespoons spicy ketchup (preferably homemade)
1/2 bunch parsley
12 previously cooked meatballs (use any recipe you prefer)
Preparation method
1. Put a pot with 1 liter of water and a pinch of salt on the heat. When it starts to boil, add the tagliatelle. Let them boil over medium heat for 10 minutes.
2. In the meantime, take care of the sauce. Pour the zacusca into a saucepan, add 200 ml of water and the two bay leaves. Put everything on low heat.
3. Peel the garlic and chop it finely or press it, as you like.
4. Wash the parsley and chop it finely.
5. Let the zacusca simmer on low heat until it boils 2-3 times. Stir gently if needed.
6. Add the cold meatballs over the zacusca. Also add the 3 tablespoons of ketchup and the chopped garlic.
7. Let it simmer on low heat for another 10 minutes. Finally, turn off the heat and sprinkle with fresh parsley.
8. Drain the tagliatelle without rinsing them under cold water. It’s better for them to remain slightly sticky; they will hold the sauce better.
9. Serve the tagliatelle in nests, with the sauce and meatballs on top. Pickles go very well alongside.
Why I make this recipe often
It’s one of the quick solutions for leftover meatballs. The zacusca is already flavorful, and you don’t need many additions. The pasta cooks quickly and combines well with everything, without requiring special attention. It’s suitable when you want a warm meal without much hassle.
Tips and variations
Tips
- There’s no need to rinse the pasta after boiling; keep them as they are, it helps bind the sauce.
- If the zacusca is very thick, you can add a little more water.
- For more flavor, let the meatballs simmer in the sauce for at least 10 minutes.
Substitutions
- Zacusca can be of any kind – eggplant, bean, mushroom. Each variant gives a different taste, but it works.
- Spicy ketchup can also be store-bought if you haven't made it at home.
- Parsley can be omitted or replaced with dill if you prefer.
- Tagliatelle can be replaced with any short pasta.
Variations
- You can add other leftover roasted vegetables if you have them in the fridge.
- It also works with chicken or turkey meatballs.
- If you don’t want it spicy, use sweet ketchup or omit it altogether.
Serving ideas
- Serve alongside simple pickles: cucumbers, green tomatoes, or pickled cauliflower.
- You can add a little extra fresh parsley on top for freshness.
Frequently asked questions
1. Can I use any kind of zacusca?
Yes. Eggplant zacusca is the most common, but mushroom or bean ones work too. Just keep in mind that each variant changes the final taste.
2. Do the meatballs need to be freshly made or can they be cold?
Cold ones from the fridge work very well. Just make sure they are already cooked. The sauce will reheat them sufficiently.
3. What do I do if I don’t have tagliatelle?
You can use any kind of pasta you have on hand; the shape doesn’t matter. The boiling time adjusts to the pasta.
4. Can I freeze the meatballs with the sauce?
It’s not recommended because the pasta and zacusca sauce won’t maintain their texture upon thawing. You can freeze only the meatballs separately, without sauce or pasta.
5. What can I use instead of spicy ketchup?
If you don’t like spicy ketchup, you can use plain ketchup or even a little tomato paste, but adjust to taste.
Nutritional values
Approximately, one serving (with 3 meatballs, pasta, and sauce):
Calories: 450-550 kcal
Protein: 17-20 g
Carbohydrates: 55-60 g
Fats: 15-20 g
The values depend on what meatballs you used and the composition of the zacusca. The ketchup and type of pasta can slightly change the values.
Storage and reheating
Pasta with sauce can be stored in the fridge in a closed container for a maximum of 2 days. When reheating, put everything in a pot with a tablespoon of water over low heat, stirring gently. Plain pasta and meatballs without sauce keep better separately if you want to make them in advance. I do not recommend freezing this dish.
Ingredients: For preparing tagliatelle: 8 rounds of tagliatelle pasta 1 l pressing For sauce: 400 g zacusca 200 ml water 2 bay leaves 3 cloves of garlic 3 tablespoons homemade spicy ketchup 1/2 bunch of parsley 12 meatballs
