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Penne and Meatballs All'Arrabbiata
Penne and Meatballs All'Arrabbiata
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Spicy homemade tomato sauce with meatball penne - a weeknight favorite!
Ingredients:
  • 1 pound ground beef chuck
  • 0.5 cup panko bread crumbs
  • 0.25 cup chopped flat-leaf parsley
  • 1 egg white
  • salt and ground black pepper to taste
  • 1 tablespoon vegetable oil
  • 3.5 fluid ounces extra-virgin olive oil
  • 0.75 cup sliced white button mushrooms
  • 5 cloves garlic, minced
  • 1.5 teaspoons red pepper flakes
  • 1 (15 ounce) can diced tomatoes
  • 2 fresh tomatoes, diced
  • 2 teaspoons white sugar
  • 1 (16 ounce) box penne pasta
Instructions:
  • Combine ground beef, panko breadcrumbs, 1/4 cup chopped parsley, egg white, salt, and black pepper in a large bowl until well mixed. Shape the mixture into 12 meatballs.
  • In a large skillet, heat vegetable oil until shimmering; pan-fry meatballs until golden brown on all sides, approx. 7-10 minutes. Transfer meatballs to a plate.
  • In a 6-quart Dutch oven or large skillet, heat olive oil over medium heat. Cook mushrooms until tender, about 5 minutes. Add garlic and red pepper flakes, and cook until garlic is golden, about 5 minutes more. Stir in canned and fresh tomatoes, then season with salt. Reduce heat to medium-low.
  • Add the meatballs into the savory tomato sauce, delicately sprinkle in the sugar, and let it all come to a gentle boil over medium heat. Lower the heat to medium-low, allow it to simmer uncovered for roughly 45 minutes until the sauce thickens and the meatballs are cooked through.
  • Fill a large pot with lightly salted water and bring it to a boil. Add penne pasta and cook uncovered, stirring occasionally, until al dente, approximately 11 minutes. Before draining the pasta, remember to reserve 1 cup of cooking water.
  • Combine penne pasta and meatball sauce until fully coated. Add reserved pasta water if needed for desired consistency. Finish by sprinkling with the remaining 1/4 cup of parsley before serving.

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