
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)