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This recipe was uploaded by eakonom
Actually I made a lovely rhubarb crumble while doing this recipe with some crushed cantuccini biscuits combined with the crumble that my friend was nagging me about for quite some time. In fact my friend enjoyed it so much that I ended up having only one piece before it magically disappeared. It would be even more scrumptious if the custard didn't get ruined by some very strange Maltese vanilla sugar that made it completely inedible.
Now, back to the point. Let's get on with that pasta sauce! Chop the spinach finely and mix it with the minced chicken, olive oil and some salt and pepper. Take a spoonful of the mixture and roll it in your hands to shape meatballs of the size of a walnut.
Heat the tomato passata in a saucepan stirring in the mascarpone cheese. In the meantime squeeze the roasted garlic out of the skins onto a chopping board and smash it with the flat side of the knife. Mix the garlic paste with the tomato and mascarpone sauce and season with salt and pepper. Arrange the meatballs in the sauce carefully as they are quite delicate and break easily. Cover and leave to simmer for about 10 min, which is just enough to cook the pasta. As far as I'm concerned it works quite well with parpadelle but you can use any other flat pasta.