Name: Penne and Meatballs All'Arrabbiata
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 6 servings
Ingredients: 1 pound ground beef chuck; 0.5 cup panko bread crumbs; 0.25 cup chopped flat-leaf parsley; 1 egg white; salt and ground black pepper to taste; 1 tablespoon vegetable oil; 3.5 fluid ounces extra-virgin olive oil; 0.75 cup sliced white button mushrooms; 5 cloves garlic, minced; 1.5 teaspoons red pepper flakes; 1 (15 ounce) can diced tomatoes; 2 fresh tomatoes, diced; salt to taste; 2 teaspoons white sugar; 1 (16 ounce) box penne pasta; 0.25 cup chopped flat-leaf parsley

Ingredients

Instructions

Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.

Enjoy your meal!