Penne and Meatballs All'Arrabbiata Recipe - Allrecipes.com
Penne and Meatballs All'Arrabbiata Recipe
  • READY IN ABOUT hrs

Penne and Meatballs All'Arrabbiata

Recipe by  

"A spicy homemade red pasta sauce paired with penne pasta and big meatballs. Really a palate-pleaser for the spice enthusiast."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Mix beef, panko, 1/4 cup parsley, egg white, salt, and black pepper in a large bowl until combined. Form mixture into 12 meatballs.
  2. Heat vegetable oil in a large skillet; pan-fry meatballs in hot oil until browned on all sides, about 7 to 10 minutes. Remove meatballs from heat.
  3. Heat olive oil in a 6-quart Dutch oven or a large skillet over medium heat. Cook and stir mushrooms in hot oil until tender, about 5 minutes. Reduce heat to medium-low and add garlic and red pepper flakes. Cook and stir until garlic is golden, about 5 minutes more. Stir canned and fresh tomatoes into mushrooms and season with salt.
  4. Drop meatballs into tomato sauce and stir in sugar; bring to a boil over medium heat. Reduce heat to medium-low and simmer uncovered until sauce is reduced and meatballs are no longer pink in the center, about 45 minutes.
  5. Meanwhile, fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes. Reserve 1 cup cooking water, then drain pasta.
  6. Stir penne pasta into meatball sauce; toss to coat. Stir pasta water into mixture if sauce becomes too dry. Sprinkle with remaining 1/4 cup parsley to serve.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 55 mins
  • READY IN 1 hr 25 mins
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Reviews More Reviews

Mar 06, 2013

This was really good. I also added about a half cup of green peas and extra spices and some Tunisian harissa for extra spiciness mmm...

 

2 Ratings

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Nutrition

  • Calories
  • 608 kcal
  • 30%
  • Carbohydrates
  • 68.3 g
  • 22%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 29.5 g
  • 45%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 21.8 g
  • 44%
  • Sodium
  • 313 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Amy
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