Highland Meatballs with Penne Pasta

Aberdenshire Highland Beef - Meatballs
Serving Suggestion

Prep Time: 5 minutes
Cook Time: 20 Minutes
Servings: 4

 

 

INGREDIENTS

  • 500g Penne Rigate
  • 1 Pack Aberdeenshire Highland Meatballs
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, crushed
  • 800g can chopped Italian Roma tomatoes
  • 1 teaspoon caster sugar
  • 3/4 cup fresh basil leaves
  • Parmesan Cheese for garnish (optional)
  • Serving Suggestion: Garlic Bread (optional)
 
STEP 1
Cook pasta in a saucepan of boiling salted water, following packet directions, until tender (approx 12 min). Drain. Return to saucepan.
 
STEP 2 
Meanwhile, heat oil in a frying pan over medium heat. Add onion and garlic. Cook for 3 minutes, or until tender. Add tomatoes, sugar, and salt and pepper. Stir until well combined. Bring to the boil. Reduce heat to medium-low. Simmer for 10 minutes.
 
STEP 3
Shred 1/2 cup of basil leaves. Stir into sauce. Add sauce to pasta. Cook, stirring, over low heat for 2 to 3 minutes, or until heated through.
 
STEP 4
Heat oil in a frying pan over medium heat, cook meatballs thoroughly until the meat has cooked through and the inside is piping hot. 
 
STEP 5 
Spoon into bowls. Top with remaining basil leaves, freshly ground black pepper and some Parmesan Cheese to taste. Serve immediately.
 

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