Linguini pasta, meatballs and home-made sweet peppers sauce. Would you call it “a comfort dish”? A drizzle of extravirgin olive oil in a hot pan on the cooker, finely chopped garlic, red onion and sweet “cornetto” peppers, small cubes of tomatoes (one or two tomatoes) and let’s start by sautéing the ingredients just mentioned above for preparing a delicious sauce, which then we will serve on our lunch or dinner table on top of a linguini pasta dish.

As soon as the peppers will get softer and more juicy, add little water, a dash of salt, hot pepper and keep them on cooking.

In the meanwhile, prepare small meatballs by mixing minced pork and veal meat, breadcrumbs, milk, chopped parsley, an idea of garlic, a sprinkle of grated nutmeg, sea salt and black pepper.

It is time to make a cream of the peppers in the pan still on the cooker. Use the immersion blender to mix and grind the peppers. Add little water, in case the pepper cream is too thick. Now, you have got a smooth sauce bubbling in the pan. Gently, dip the small meatballs in the creamy sauce and slowly cook them for about 15 minutes.

Cook linguini pasta into salted boiling water. When linguini pasta is “al dente”, drain linguini and pour them in the pan to simmer with meatballs and pepper sauce for a couple of minutes more, in order to have a rich harmony of all flavors in the dish.

Serve the linguini pasta and meatballs in the pepper sauce with a sprinkle of chopped parsley on top and bon appétit.