Penne and Meatballs All'Arrabbiata

4.5
(4)

A spicy homemade red pasta sauce paired with penne pasta and big meatballs. Really a palate-pleaser for the spice enthusiast.

Prep Time:
30 mins
Cook Time:
55 mins
Total Time:
1 hr 25 mins
Servings:
6
Yield:
6 servings
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Ingredients

Original recipe (1X) yields 6 servings

  • 1 pound ground beef chuck

  • ½ cup panko bread crumbs

  • ¼ cup chopped flat-leaf parsley

  • 1 egg white

  • salt and ground black pepper to taste

  • 1 tablespoon vegetable oil

  • 3 ½ fluid ounces extra-virgin olive oil

  • ¾ cup sliced white button mushrooms

  • 5 cloves garlic, minced

  • 1 ½ 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

  • ¼ 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.

Nutrition Facts (per serving)

609 Calories
30g Fat
68g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 609
% Daily Value *
Total Fat 30g 38%
Saturated Fat 7g 33%
Cholesterol 34mg 11%
Sodium 184mg 8%
Total Carbohydrate 68g 25%
Dietary Fiber 4g 15%
Total Sugars 7g
Protein 22g 44%
Vitamin C 20mg 22%
Calcium 59mg 5%
Iron 4mg 24%
Potassium 535mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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