White Fiber Mini Penne With Creamy Tomato Sauce Meatballs And Parmigiano Cheese Recipes

Steps:

• In large bowl, mix sausage, bread crumbs, onion and egg until well combined. Shape mixture into 12 (2-inch) meatballs.
• In 5-quart Dutch oven, heat oil over medium heat. Add meatballs; cook 9 to 11 minutes, gently turning occasionally, just until browned on all sides.
• Stir in broth, pasta sauce and whipping cream; heat to boiling. Stir in pasta; return to boiling. Reduce heat; simmer uncovered 18 to 22 minutes, stirring occasionally, until meatballs are thoroughly cooked and no longer pink in center (165°F), pasta is cooked to desired tenderness and sauce is thickened. Top with Parmesan cheese and basil.

Steps:

• Bring a large pot of water to boil. Season water with salt to taste (optional).
• In a large skillet, gently saute chopped onions in olive oil for five minutes over medium heat.
• Meanwhile dice the peppers into 1/2 inch squares, add to the skillet and saute for three minutes over medium heat.
• Season with salt, pepper and add the broth. Keep cooking until sauce is reduced.
• Meanwhile cook pasta according to package directions, drain and toss with the sauce.
• Stir in chopped basil and cheese before serving.
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Steps:

• Preheat oven to 375 degrees F. Bring a large pot of water to a boil.
• In a medium bowl combine 1 clove garlic, beef, pork, bread, 1/2 cup cheese, parsley, season with salt and pepper. Combine the mixture, until everything is incorporated.
• Shape mixture into small, evenly sized balls; bake on rimmed sheet for 10-15 minutes or until slightly browned and cooked through.
• Meanwhile, in a large skillet cook the remaining garlic clove in olive oil for 1 to 2 minutes or until slightly yellow in color. Add tomatoes and bring to a simmer. Add cream, season with salt and pepper. Gently toss the meatballs in the sauce and heat through.
• Cook pasta according to package directions. Drain pasta and toss with the meatball sauce.
• Top with parsley and remaining cheese.