Penne and Meatballs All'Arrabbiata
Recipe information
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Cooking:
30 min.
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Servings per container:
6
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Ingredients for - Penne and Meatballs All'Arrabbiata

1. Ground beef chuck - 1 pound
2. Panko bread crumbs - ½ cup
3. Chopped flat-leaf parsley - ¼ cup
4. Egg white - 1
5. Salt and ground black pepper to taste - 1
6. Vegetable oil - 1 tablespoon
7. Extra-virgin olive oil - 3 ½ fluid ounces
8. Sliced white button mushrooms - ¾ cup
9. Garlic, minced - 5 cloves
10. Red pepper flakes - 1 ½ teaspoons
11. Diced tomatoes - 1 (15 ounce) can
12. Fresh tomatoes, diced - 2
13. Salt to taste - 2
14. White sugar - 2 teaspoons
15. Penne pasta - 1 (16 ounce) box
16. Chopped flat-leaf parsley - ¼ cup

How to cook deliciously - Penne and Meatballs All'Arrabbiata

1. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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.