Meatballs in Vodka Sauce

I struggled for a name that could encompass the sheer beauty, flavor and wonderfulness of my latest kitchen creation.

I got nothin’.

If you’ve ever wondered what to do with that ground wild game sausage that your friends gave you, or that your husband made I have a solution; though please note, that this sausage is great in biscuits and gravy, an omelette, or breakfast tacos.

You’ll have to forgive me for NOT taking photos of the whole process- I simply didn’t have the time; but there are photos of the finished product and if they don’t make you hungry, there’s clearly something wrong with you.

Here’s what you’ll need:

1.5 lbs of ground Antelope/Elk Sausage. You could substitute pork if you don’t have ground wild game sausage. And for my friend Jen, you could use beef or blackened chicken.
16 oz of your favorite kind of pasta- I used rotini, but you could use penne, elbow, bow-tie or even fettuccine. Whatever your little heart desired. Cook the pasta as per the package instructions- though I like to add salt and a couple tablespoons of olive oil to the water.
1 diced clove of garlic (or a couple tablespoons of chopped garlic in the jar if there’s no fresh on hand)
2 tablespoons butter
1 onion- finely diced
1lb asparagus (ends trimmed- sliced into 1-2 inch pieces)
1 red bell pepper (sliced, with the seeds removed)
Vodka sauce (24 oz)- I used pre-made because I was in a hurry. Hey don’t judge. I had 3 teenage girls to feed, a little cowboy and a big cowboy to feed! I promise to post my own recipe for Vodka sauce next time I make it. It’s super duper duper yummy. And easy. But I do keep jarred sauce on hand, in case I’m strapped for time, or am out of vodka (gasp!) or cream (gasp!)
Salt and pepper to taste
Fresh Asiago cheese.

The sausage, has enough fat in it to be sticky on its own, so I don’t add anything to the meat to make meatballs. If you were to use beef you’d usually need to add egg and breadcrumbs. I’d probably add some fresh basil and oregano as well. My particular sausage was Italian seasoned to start with, so why mess with that?

Roll the sausage into something the size and shape of golf-ball.

In the meantime, heat the butter in a large saucepan (I couldn’t live without my 12″ cast-iron skillet). Over medium heat, add the garlic and the onion and cook for a couple minutes. Remove from heat and add the meatballs. You want to cook them until they’re heated through, and browned on all sides. Back in go the onions, garlic and on top of the meatballs, place the asparagus and red pepper. Reduce heat and cover for about 3 minutes- just enough to steam to the veggies on top.

Now, you can add the vodka sauce. Stir and simmer on low until heated, through- about 2 minutes.

To serve this dish you shouldn’t serve the pasta and the sauce with meatballs separately. No, no, no! To make the best pasta dish possible, you should combine the pasta and the sauce. Give it a good toss together until every last piece of pasta goodness, veggie or meatball is covered in the yumminess that you’ve made!

I also served garlic toast with this dish- my recipe is here.

When you serve it up, be sure to sprinkle some fresh Asiago cheese on top; and if you have it, fresh parsley or basil.

The final product:

Now, who’s hungry?