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    You are in: Home / Recipes / Pasquale Spaghetti Recipe
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    Pasquale Spaghetti

    Pasquale Spaghetti. Photo by loof

    1/1 Photo of Pasquale Spaghetti

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Reggie's Mom's Note:

    This is a recipe I cut from the TV Guide almost 20 years ago! Anyone remember Pasquale's cooking show? I believe the actual name of this recipe was "piccola polpetta" which means small meatball. This makes a very nice light, thin sauce which is simply delicious. To keep it simple or in off season you can substitute a can of tomatoes in place of the fresh but in season the sauce is devine with the fresh tomatoes.

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    Units: US | Metric


    1. 1
      Combine meat, bread crumbs, salt, pepper, nutmeg and chili powder. Form into quite small sized meatballs.
    2. 2
      Heat oil in frypan, brown meatballs, add onion and garlic. When browned, add tomatoes, chicken broth, wine and tomato paste. Simmer 30 minutes.
    3. 3
      Season with salt and pepper.
    4. 4
      Serve over thin spaghetti al dente.
    5. 5
      Top with parmesan cheese.

    Ratings & Reviews:

    • on October 15, 2007


      This was a very tasty and different spaghetti dish! I really liked the wine/fresh tomato sauce and the texture of the meatballs. This recipe is a keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pasquale Spaghetti

    Serving Size: 1 (316 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 427.5
    Calories from Fat 281
    Total Fat 31.3 g
    Saturated Fat 8.8 g
    Cholesterol 77.1 mg
    Sodium 446.5 mg
    Total Carbohydrate 10.0 g
    Dietary Fiber 2.0 g
    Sugars 4.9 g
    Protein 23.7 g

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