Giada De Laurentiis’s Pasta Assassina | Fine Dining Lovers
This fiery, pan-crisped spaghetti from Giada De Laurentiis’s Super-Italian cookbook flips traditional pasta on its head—cooked like risotto, kissed with chile, and optionally topped with sardines.
Ingredients
- FOR THE MEATBALLS
- Soft white bread crusts removed torn in small pieces
- Whole milk
- Parmigiano-Reggiano cheese
- Large egg
- Shallot
- Drained capers
- Lemon
- Kosher salt
- Fresh flat-leaf Italian parsley
- Ground chicken
- FOR THE SAUCE
- Extra virgin olive oil
- All purpose flour
- Parmesan Chicken Broth (or low-sodium store-bought chicken broth)
- Fresh lemon juice
- Fresh flat-leaf parsley
- Freshly grated Parmigiano-Reggiano
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