Serving Meatballs With Pasta and Tomato Sauce

• 1 12 lbs spaghetti
• 12 cup cooked pasta water
• 2 tablespoons olive oil
• 1 cup freshly grated parmesan cheese
• 1 bunch fresh basil

1. Open two nice bottles of Chianti wine about 45 minutes before serving dinner.
2. Cook 1 1/2 lbs of pasta one minute shy of the box directions for al dente.
3. Be sure to cook the pasta in a huge amount of water, add lots of kosher salt to the water once it comes to a boil and to stir the pasta often.
4. I like to put one trusted guest in charge of this.
5. While the pasta is cooking, remove the sausage and meatballs from the sauce.
6. Place in a pretty, oven proof casserole dish with a lid.
7. Cut the sausage in half or thirds and cover.
8. Place in a 200 degree oven to keep warm.
9. Before draining the pasta, add 1/2 cup of the pasta water to the sauce.
10. Drain the pasta and add to the sauce.
11. Toss to combine well and let simmer for a minute or two.
12. Drizzle with the olive oil, add some freshly grated parmesan cheese and toss.
13. Pour into a family style serving platter.
14. Top with a little more freshly grated parmesan cheese and some fresh basil leaves.
15. Serve with grated parmesan cheese in a bowl to pass around, the meatballs and sausage and of course, the wine!
16. Enjoy!

water, olive oil, freshly grated parmesan cheese, fresh basil

Taken from www.food.com/recipe/serving-meatballs-with-pasta-and-tomato-sauce-338938 (may not work)