Pasta alla Carrettiera with Italian Buffalo Meatballs (serves 4) This dish is named after the people who drove food and wine carts in Italy. It is a slightly spicy red sauce, with garlic and basil, and is typically served over a thicker style of pasta. My favorite rendition of this dish also had hints of parsley and mint, which made for lingering, memorable flavors. After a little research, and substituting a few of the more difficult to find ingredients with like alternatives, I thought I might be able to come close to duplicating it. The only thing missing was Wild Idea’s artisan, Italian Buffalo Sausage, and I knew just where to go for that. This simple dish is packed with flavor and very easy to prepare. The perfect solution, for a stress free, delicious dinner! Ingredients: 1 – 1 pound package Wild Idea Italian Buffalo Sausage 3 – tablespoons olive oil 3 – cloves garlic, about 1 tablespoon ½ – teaspoon chili flake, or pepperoncino (dried Italian chili pepper) ½ – cup basil, finely chopped 2 – tablespoons parsley, finely chopped 1 – tablespoon mint, finely chopped 1 – 28 ounce can whole *San Marzano Tomatoes, flash processed, *they’re the best 1 – teaspoon salt 2 – teaspoons sugar 1 – lemon, juiced, about ¼ cup 1 – cup freshly grated, Parmigiano Reggiano, or Porcini cheese 1 – 12 ounce box of Casarecce pasta, Pici pasta, or thick Spaghetti, cooked el dente, reserve 1 cup pasta water Preparation: 1) Divide Wild Idea Italian Buffalo sausage into 24 pieces and roll into meatballs. Pour one of the tablespoons of olive oil on a baking sheet and roll the meatballs in the oil. Cover and set-aside until you are ready to broil. 2) In a saucepan over medium heat, heat the remaining tablespoons of olive oil. Add the garlic, and toss or stir regularly, until tender, about 3 minutes. 3) Add the basil, parsley, and half of the mint to the pan. Sauté and stir for 1 minute. 4) Add the tomatoes, salt, sugar and lemon juice and stir to incorporate. Bring to a gentle boil, cook for 5 minutes and then add the remaining mint. *Sauce can be made ahead and reheated. 5) During step 4, or right before serving, place the prepped bison meatballs on the second rack from the top of a preheated broiler, and broil the meat balls for about 5 minutes or until nicely browned. 6) Simultaneously bring the reserved pasta water to a boil. Add the prepared pasta, and toss to reheat. 7) Drain pasta, transfer to a bowl and add ½ cup of the grated cheese. Toss to incorporate. 8) Place desired amounts of pasta on to plates and cover with ¾ cup or desired amount of sauce. Serve with the hot Italian Bison meatballs and garnish with remaining grated cheese and additional fresh herbs. Delizioso!