Reginette with Meatballs

I mentioned to Big Guy it was time to get serious about using the last of the marinara sauce from last season since I know we will be making a fresh batch this season. I say this knowing he planted his tomato plants incredibly early this year so I suspect our sauce making days will be here before I am ready.

This required a trip to @vicini_pastaria so we could load up on fresh pasta. For this meal, we chose a plain reginette. The ribbed sides of this pasta really soaked up the sauce and was the perfect balance of pasta, meatballs, and sauce.

I could not stop at purchasing only one pound of pasta, so I have plenty in the freezer for the upcoming weeks to finish out the rest of my marinara sauce. And, if I use it all too soon, I know Chef Dawn will usually have fresh sauces to complement her pastas. Or, I could just have lunch there and save myself from the dishes!