40 mins | Serves: 4
- 400g Peppercorn Extra Lean Meatballs
- 3 garlic cloves, crushed
- 1 medium onion, chopped
- 2 long fresh chillies, finely chopped
- 2 400g cans diced Italian tomatoes
- ½ cup red wine
- 1 tbsp brown sugar
- 1 tbsp tomato paste
- ½ cup fresh basil leaves, roughly chopped
- 400g penne pasta
- ¼ cup fresh parsley leaves, chopped
1 – Heat 2 teaspoons of olive oil in a large non-stick frying pan over medium heat.
2 – Cook meatballs for 2 minutes until lightly browned on all sides. Set aside.
3 – Heat 2 teaspoons of olive oil in same pan, cook garlic and onion until softened.
4 – Stir in chilli, tomatoes, wine, sugar, tomato paste and basil. Bring to the boil over high heat, reduce heat, cover and simmer, stirring occasionally, for 15 minutes.
5 – Add meatballs to the sauce, simmer, covered for 5 minutes or until meatballs are cooked through.
6 – Meanwhile, cook penne in a large saucepan of salted water until al dente.
7 – Drain and stir through sauce.
8 – Divide pasta amongst serving bowls, sprinkle with parsley. Serve with crusty bread if desired.