Quick meatball pasta

Quick meatball pasta

Made with Polpa

The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it brings together the tomato juice with its most pulpy part, chopped into extremely fine pieces, a feature which makes it right for long cooking times even at high temperatures, like in the oven. It is ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta

30 min (COOK TIME: 30 min)

Easy

Ingredients

  • 500 g thick gourmet sausages (such as pork and fennel)
  • 2 tablespoons olive oil
  • 1 brown onion, finely chopped
  • 3 cloves garlic, crushed
  • 2 x 400 g cans Mutti Polpa
  • ground black pepper
  • 500 g casarecce or penne
  • 1/2 cup coarsely chopped fresh parsley
  • grated parmesan cheese, to serve
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Method

  1. Preheat oven to 200°C. Line an oven tray with baking paper. Squeeze sausage meat from casings and roll into meatballs (discard casings). Place meatballs on prepared tray. Bake 12 minutes or until cooked through.
  2. Meanwhile, heat oil in a large frying pan over a medium heat. Add onion and cook for 8 minutes or until soft, stirring occasionally. Add garlic and cook, stirring for 2 minutes longer. Add Polpa and pepper and stir to combine. Simmer 10 minutes or until thickened, stirring occasionally.
  3. While sauce is simmering, cook pasta as directed on packet.
  4. Add meatballs and parsley to sauce and stir to combine. Serve over pasta and top with Parmesan.

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Also made with: Polpa


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