Quick meatball pasta

Made with Polpa

Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.


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

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