Turkey Meatball Penne made

Name: Turkey Meatball Penne made with Pre-Cooked Turkey Meatballs
Yield: 2 servings
Cuisine: Italian
Ingredients: 1/4 cup Parmesan Cheese; 2 Tomato; 4 oz Cream Sauce Base; 6 oz Penne; 1 clove Garlic; 1 tbsp Italian Seasoning; 1 tsp Red Pepper Flakes; 8 oz Pre-Cooked Turkey Meatballs; 1 unit Shallot; tsp Black Pepper, tsp; 2 tsp Salt, tsp; 1 tsp Granulated Sugar, tsp; 2 tbsp Butter, tbsp; 2 tsp Olive Oil, tsp

with Pre-Cooked Turkey Meatballs

By Recipe0 System

We firmly believe pasta night is a holiday—one that should be celebrated at least once a week, if not more. But when a pasta and meatball craving strikes on a weeknight, who has the time to make those meatballs from scratch? Enter: our not-so-secret ingredient, pre-cooked turkey meatballs. We sear them for a gorgeous crust that forms in just minutes, then toss with al dente penne noodles in a creamy tomato sauce with Parmesan. Now, let the carb celebrations commence!

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1/4 cup Parmesan Cheese
2 Tomato
4 oz Cream Sauce Base
6 oz Penne
1 clove Garlic
1 tbsp Italian Seasoning
1 tsp Red Pepper Flakes
8 oz Pre-Cooked Turkey Meatballs
1 unit Shallot
tsp Black Pepper, tsp
2 tsp Salt, tsp
1 tsp Granulated Sugar, tsp
2 tbsp Butter, tbsp
2 tsp Olive Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Bring a large pot of salted water to a boil. Wash and dry produce.

Halve, peel, and mince shallot. Peel and mince garlic.
2

Remove meatballs* from packaging.

Heat a large drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add meatballs and cook, turning occasionally, until browned and warmed through, 3-5 minutes.

Transfer to a plate.
3

Once water is boiling, stir penne into pot. Cook until al dente, 9-12 minutes.

Reserve ½ cup pasta cooking water, then drain.
4

While pasta cooks, melt 2 TBSP butter (3 TBSP for 4 servings) in pan used for meatballs over medium heat. Stir in shallot and garlic; cook, stirring, until softened, 2-3 minutes.

Add half the Italian Seasoning (all for 4) and a pinch of chili flakes if desired; cook for 30 seconds.

Stir in tomato paste; cook for 1 minute.
5

Pour ¾ cup plain water (1½ cups for 4 servings) into pan; stir until smooth.

Cut top off carton of cream sauce base to open fully; pour contents into pan. Using a spoon or spatula, scrape any remaining sauce from carton into pan. Add half the Parmesan (save the rest for serving), 1 tsp sugar (2 tsp for 4), and ½ tsp salt (1 tsp for 4).

Bring to a simmer and cook until thickened, 2-3 minutes. Taste and season with salt and pepper if needed. Turn off heat.
6

Stir meatballs and drained penne into pan with sauce until coated. If needed, stir in reserved pasta cooking water a splash at a time until everything is coated in sauce.

Divide pasta between bowls. Top with remaining Parmesan and more chili flakes if desired. Serve.

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