Quick meatball pasta
Made with Crushed Tomatoes
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
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Quick meatball pasta: 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.
