Calabrian Meatballs with Tomato & Burrata Pasta

Directions

1. Preheat Oven to 375°F and line a baking sheet with parchment paper.
2. Open 1 pack (1 lb) of Lottie’s Calabrian Ground Pork Sausage (optional to add in parmesan cheese in a bowl and mix with ground sausage for extra richness) and roll ground sausage into small-medium 1 to 1.5 inch balls (you should get ~24 - 30+). Place on the lined baking sheet and bake for 15 minutes until lightly browned and mostly cooked through.
3. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
4. While meatballs bake and pasta cooks, heat olive oil in a large skillet over medium heat. Add cherry tomatoes and cook for 6–8 minutes, stirring occasionally, until they begin to burst and release juices. Season with salt and red pepper flakes if desired. 
5. Pour in Ciao Pappy Classico Sauce and stir to combine with the burst tomatoes. Simmer for 5 minutes to meld. Gently nestle the baked meatballs into the sauce and let everything simmer together for another 5–7 minutes, until meatballs are fully cooked and flavors come together.
6. Add cooked pasta directly into the pan, tossing to coat. Add a splash of reserved pasta water if needed to loosen the sauce.
7. Tear burrata over the top and sprinkle with fresh basil. Serve immediately.
8. Garnish with extra chili flakes if you really want some heat! Or just garnish with cracked black pepper, basil, or a drizzle of olive oil. Serve with crusty bread & enjoy!