Penne and Meatballs All'Arrabbiata |
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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 6 |
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A spicy homemade red pasta sauce paired with penne pasta and big meatballs. Really a palate-pleaser for the spice enthusiast. Ingredients:
1 pound ground beef chuck |
1/2 cup panko bread crumbs |
1/4 cup chopped flat-leaf parsley |
1 egg white |
salt and ground black pepper to taste |
1 tablespoon vegetable oil |
3 1/2 fluid ounces extra-virgin olive oil |
3/4 cup sliced white button mushrooms |
5 cloves garlic, minced |
1 1/2 teaspoons red pepper flakes |
1 (15 ounce) can diced tomatoes |
2 fresh tomatoes, diced |
salt to taste |
2 teaspoons white sugar |
1 (16 ounce) box penne pasta |
1/4 cup chopped flat-leaf parsley |
Directions:
1. Mix beef, panko, 1/4 cup parsley, egg white, salt, and black pepper in a large bowl until combined. Form mixture into 12 meatballs.
2. Heat vegetable oil in a large skillet; pan-fry meatballs in hot oil until browned on all sides, about 7 to 10 minutes. Remove meatballs from heat.
3. Heat olive oil in a 6-quart Dutch oven or a large skillet over medium heat. Cook and stir mushrooms in hot oil until tender, about 5 minutes. Reduce heat to medium-low and add garlic and red pepper flakes. Cook and stir until garlic is golden, about 5 minutes more. Stir canned and fresh tomatoes into mushrooms and season with salt.
4. Drop meatballs into tomato sauce and stir in sugar; bring to a boil over medium heat. Reduce heat to medium-low and simmer uncovered until sauce is reduced and meatballs are no longer pink in the center, about 45 minutes.
5. Meanwhile, fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes. Reserve 1 cup cooking water, then drain pasta.
6. Stir penne pasta into meatball sauce; toss to coat. Stir pasta water into mixture if sauce becomes too dry. Sprinkle with remaining 1/4 cup parsley to serve.
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