Live well. Eat well.

Meatball Arrabiatta

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.


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