Meatball pasta with tomato
Made with Chopped tomatoes
The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it is chopped especially finely for an abundance of tomato pieces in every bite and a rich, consistent texture. Mutti Polpa brings together the tomato juice and its most pulpy part, a feature which makes it ideally suited for long cooking times even at high temperatures, like in the oven. Alternatively, it captures the fresh flavour of perfectly ripe tomatoes so well that it can be used straight from the tin in dishes like bruschetta or salsas. It is also 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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Meatball pasta with tomato: Method
- 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.
- 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.
- While sauce is simmering, cook pasta as directed on packet.
- Add meatballs and parsley to sauce and stir to combine. Serve over pasta and top with Parmesan.
