Pasta and Meatballs with Spicy Marinara and Fresh Mozzarella

Wow, wow, wow. Seriously awesome. Seasoned meatballs, hearty pasta, gooey mozzarella, and a scintillating, herby tomato sauce with just enough heat to wake your taste buds and make them smile. This is a MUST for your recipe cache.

So much flavor, yet there's a short-ish ingredient list. That's because all the herbs do double-duty - they're used both in the meatballs and in the sauce. Never a dull bite here.

And the level of heat is adjustable, making this suitable for those who like things mildly spicy, or not spicy at all. I used crushed red pepper flakes to season the sauce, which means you can add as little or as much as you want. The red pepper flakes are used to perfume the olive oil, creating a base flavor for the sauce. You can sprinkle in just a few, or double the amount I suggest for a more fiery dish.

About the meatballs: As you know, I always roast my meatballs. I like to cook the pasta and make the sauce while the meatballs cook - and then I add the meatballs to the sauce at the end. This streamlines the cooking process AND eliminates a lot of extra grease.

Pasta and Meatballs with Spicy Marinara and Fresh Mozzarella

1 pound lean ground beef
1 teaspoon garlic powder, divided
1 teaspoon onion powder, divided
1 teaspoon dried oregano, divided
1 teaspoon dried basil, divided
Salt and ground black pepper
2 tablespoons grated parmesan cheese, plus more for serving
1 tablespoon olive oil
1/2 teaspoon crushed red pepper flakes (see note above, you can add more or less)
3 cups tomato sauce (from a carton or can)
12 ounces pasta of choice
4 ounces fresh mozzarella cheese, thinly sliced
Fresh parsley leaves for serving

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper.
To make the meatballs, in a large bowl, combine the beef, 1/2 teaspoon each of the garlic powder, onion powder, oregano, and basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well and shape the mixture into 16 meatballs. Transfer the meatballs to the prepared pan and roast for 15 to 20 minutes, until the meatballs are browned and cooked through.
Meanwhile, to make the sauce, heat the oil in a large skillet over medium heat. Add the crushed red pepper flakes and cook for 30 seconds, keeping a close watch to make sure the flakes don't burn. Add the tomato sauce and the remaining 1/2 teaspoon each of the garlic powder, onion powder, oregano, and basil. Bring to a simmer. Reduce the heat to low, partially cover, and simmer for 10 to 15 minutes (this is a great time to cook the pasta).
Cook the pasta according to the package directions. Drain and add the pasta to the simmering sauce with the roasted meatballs. Cook for 2 minutes to heat through. Top the pasta and  meatballs with the mozzarella and remove the pan from the heat. Cover the pan with a lid or foil and let stand for a few minutes, until the cheese melts.
Serve with parsley leaves sprinkled over top and extra grated parmesan cheese on the side.
Serves 4