Gemelli, the Italian word for twins, is a wonderful pasta shape made of 1 1/2-inch pasta strands twisted together. It’s available at Italian grocery stores but you can substitute regular spaghetti if you like. Yield is 8 servings.
ingredients
Sauce
Meatballs
directions
Heat oil in heavy large pot over medium-low heat.
Add onion and saute until golden, about 10 minutes.
Add garlic and stir for 1 minute.
Add tomatoes with juices and 2 tbsp. basil and bring to boil.
Reduce heat, breaking up tomatoes with fork.
Simmer until sauce thickens, about 1 hour.
Mix in remaining 1 tbsp. basil.
Season to taste with salt and pepper.
Set aside.
Preheat oven to 350 degrees F.
Lightly oil two baking sheets.
Mix crumbs and milk in medium bowl.
Let stand 5 minutes.
Mix in Parmesan, onion, basil, egg yolk, garlic and pepper.
Add sausage, pine nuts and currants and blend well.
Using wet hands, form mixture into 1/2-inch balls.
Put them on baking sheets.
Bake for about 30 minutes or until meatballs are light brown and cooked through.
You’ll need to shift the pans in the oven halfway through cooking time.
Gently stir meatballs into sauce.
Bring sauce and meatballs to a simmer.
Cook gemelli in a large pot of boiling salted water until just tender but still firm to bite.
Drain and mound on a platter.
Spoon the sauce and meatballs over the pasta.