Spaghetti with Spicy Marinara & Meatballs


3 Tbsp Vera Cruz Chili Infused Olive Oil

1 Small Onion, small dice

3 Cloves Garlic, minced

1/4 Cup Red Wine

28 oz Petite Diced Tomatoes

2 Tbsp Miscgulio Italian Dried Herb Blend

1 tsp Habanero Heat Sea Salt


1/2lb Ground Pork or Italian Sausage

1/2lb Ground Beef

1 Large Egg Yolk

2 Tbsp Miscgulio Italian Dried Herb Blend or Wild Garlic Dried Herb Blend

1/2 Large Shallot, small diced

1 Clove Garlic, minced

1 tsp Habanero Heat Sea Salt

1 tsp Black Pepper

2 tsp Vera Cruz Chili Infused Olive Oil


1 Package Farro Spaghetti

1/4 Cup Parmesan, finely grated

2 Tbsp Parsley

  1. In a large saute pan heat 3 Tbsp chili oil over medium high heat. Add onion and saute until translucent, about 5-6 minutes. Add garlic and cook until fragrant, about 1 minute.

  2. Add red wine and scrape the bottom of the pan. Reduce heat to medium and add tomatoes, miscuglio, and salt.

  3. Cover saute pan, reduce heat to medium low and simmer for 20-30 minutes.

  4. Preheat the oven to 400F. In a large bowl combine all ingredients except chili oil for the meatballs into a bowl.

  5. Line a baking sheet with parchment paper and form meatballs about the size of a golf ball. Space evenly on the sheet pan and drizzle with 2 tsp chili oil. Bake for 17-20 minutes or until meatballs are cooked all the way through.

  6. Bring 4 quarts of water to a boil. Season with 1 pasta rock according to package directions. Add pasta and cook to package directions. Drain and cover until ready to use.

  7. To serve the plate desired portion of spaghetti, sauce, and meatballs. Top with parmesan and parsley.

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