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Spaghetti with Polpettine, Prosciutto and Peas

Spaghetti with Polpettine, Prosciutto and Peas

Spaghetti with Polpettine, Prosciutto & Peas

Serves 6 

1 packet of L'Authentique Toulouse sausages, (skins removed)
100g sliced prosciutto , finely chopped
1 tsp chopped mint
½ cup Sabato herb & Parmigiano breadcrumbs    
1 organic egg yolk
200ml cream
400g Rustichella spaghetti
200g shelled new-season peas
50g Parmigiano Reggiano , freshly grated
50g Ricotta Salata , freshly grated
2 Tbsp extra virgin olive oil (EVO)    
Sea salt and freshly ground black pepper    
Mint leaves, torn, to garnish


Place the sausage meat, prosciutto, chopped mint, breadcrumbs and egg yolk in a large mixing bowl and mix together thoroughly with your hands. Add seasoning, then roll the mixture into little balls about the size of walnuts.

Heat the olive oil in a large frying pan and add the meatballs one by one, making sure they are not too close to each other. Cook carefully, turning over each ball so they cook evenly, for about 10 minutes, until cooked through. Drain any excess fat from the pan, then add the double cream and cook gently for 5 minutes.

Cook the spaghetti in a large pan of boiling salted water, adding the peas after 4 minutes. When the pasta is al dente, drain and toss with the meatballs and sauce. Cook over a low heat for a couple of minutes, then serve with black pepper, Parmigiano Reggiano and Ricotta Salata and garnish with torn fresh mint leaves.

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  • Parmigiano Reggiano ~  Freshly Cracked Wedge

    Parmigiano Reggiano ~ Freshly Cracked Wedge

    Authentic Italian Parmigiano. Aged for at least two years, the taste is tangy, fruity and quite exceptional. Ideal for grating in cooking, especially with pasta, or can be served as a table cheese with a drizzle of Giusti Riccardo balsamic .

    Milk: Cow, unpastuerised
    Origin: Italy

    Also available in a small  or large wedge , or as a whole wheel .

    Please note: Pricing is per kg.

    Our cheese is hand-cut and so it is not possible to meet the exact weight ordered; actual weights may vary +/- 50g.

    Please read our terms and conditions for chilled freight  when ordering cheese. We cannot deliver chilled goods to Rural Delivery addresses.

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    Available in store only

  • Rustichella Spaghetti

    Rustichella Spaghetti

    Traditional artisan spaghetti - full of flavour and texture. Try it with seared pieces of seafood and slivered garlic, moistened with Colonna Lemon Oil  or .

    Rustichella spaghetti has a cooking time of 10 minutes and has a high yield of 10-12 serves per kg.

    Rustichella pasta is made with coarsely ground durum wheat from Puglia, in southern Italy. It always cooks to a perfect al dente and holds its texture. The pasta is extruded using bronze dies, rather than teflon like commercial pasta, to create a rough, porous surface that is perfect for holding pasta sauce. The pasta is then slowly dried for up to three days, which contributes to its superior flavour and resilience.

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