Penne and Meatballs with Red Pepper Sauce
Indulge in the comforting flavors of Penne and Meatballs with Red Pepper Sauce, a hearty and vibrant dish that’s perfect for any occasion. This recipe combines tender, homemade meatballs seasoned with garlic, Parmesan, and breadcrumbs, with perfectly cooked penne pasta coated in a luscious roasted red pepper sauce. The sauce, blended with cream, vegetable broth, and a hint of chili flakes, offers a silky texture and a delightful balance of smokiness and spice. Topped with fresh basil and extra Parmesan, this dish is a medley of bold flavors and creamy richness. Ideal for weeknight dinners or special gatherings, this recipe is easy to prepare in under an hour and can be customized to suit your taste preferences. Savor this Italian-inspired classic for a comforting and satisfying meal that will impress every palate.
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Recipe Information
Ingredients
- 400 g Penne pasta
- 500 g Ground beef
- 50 g Breadcrumbs
- 30 g Parmesan cheese, grated
- 1 large Egg
- 3 cloves Garlic, minced
- 1.5 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 2 large Roasted red peppers (jarred or fresh)
- 120 ml Heavy cream
- 120 ml Vegetable broth
- 0.5 tsp Red chili flakes
- 10 Fresh basil leaves
- 30 g Parmesan cheese, for serving
Instructions
Prepare the meatballs. In a large bowl, mix together the ground beef, breadcrumbs, grated Parmesan cheese, egg, half of the minced garlic, 1 tsp of salt, and 1/2 tsp of black pepper. Combine until just mixed, being careful not to overwork the meat.
Roll the meat mixture into small, golf-ball-sized balls and set aside on a plate. This recipe should make about 18-20 small meatballs.
Heat 1 tbsp of olive oil in a large skillet over medium heat. Sear the meatballs for 2-3 minutes on each side until browned but not cooked through. Remove the meatballs from the pan and set aside.
Cook the pasta according to package instructions in salted boiling water until al dente. Reserve 1/2 cup of pasta cooking water and set it aside, then drain the pasta.
Prepare the red pepper sauce. In a blender, add the roasted red peppers, remaining minced garlic, heavy cream, vegetable broth, red chili flakes, 1/2 tsp of salt, and 1/2 tsp of black pepper. Blend until smooth and creamy.
In the same skillet used for the meatballs, add 1 tbsp of olive oil over medium heat. Pour in the blended sauce and bring it to a simmer. Let it cook for 3-4 minutes, stirring occasionally.
Add the seared meatballs to the skillet with the sauce. Cover and let them cook in the sauce for 10-12 minutes, or until the meatballs are fully cooked through.
Add the cooked penne pasta to the skillet with the sauce and meatballs. Toss gently to coat the pasta evenly in the sauce, adding a splash of the reserved pasta cooking water as needed to loosen the sauce.
Garnish with fresh basil leaves and additional grated Parmesan cheese. Serve immediately and enjoy!
Nutrition Facts
Calories |
788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 1350 mg | 59% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 4.3 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 239 mg | 18% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 530 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
