For a richer flavor, use a combination of ground beef and ground pork in your meatballs. Adjust the amount of red pepper flakes to your preference for spice. If you don't have fresh tomatoes, you can substitute with another can of diced tomatoes. The reserved pasta water is key to creating a luscious, emulsified sauce. Don't skip it! Serve with a sprinkle of grated Parmesan cheese for an extra layer of flavor.
Penne and Meatballs All'Arrabbiata
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PREP TIME30 mins
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COOK TIME55 mins
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TOTAL TIME1 hrs 25 mins
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SERVING6 People
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VIEWS12
Experience the fiery allure of Italy with this robust dish. Plump, savory meatballs simmer in a vibrant, spicy tomato sauce, blanketing perfectly al dente penne pasta. A symphony of flavors that will awaken your senses!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate68 g
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Cholesterol34 mg
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Fiber4 g
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Protein22 g
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Saturated Fat7 g
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Sodium184 mg
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Sugar7 g
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Fat30 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large bowl, gently combine ground beef, panko bread crumbs, half of the parsley (0.125 cup), egg white, salt, and pepper. Form the mixture into 12 equal-sized meatballs. (10 minutes)
02
StepHeat vegetable oil in a large skillet over medium-high heat. Sear the meatballs on all sides until nicely browned. This step adds depth of flavor. Remove from skillet and set aside. (7-10 minutes)
03
StepIn a large Dutch oven or skillet, heat olive oil over medium heat. Sauté the sliced mushrooms until softened and lightly golden. (5 minutes). Reduce heat to medium-low, add the minced garlic and red pepper flakes, and cook until fragrant, being careful not to burn the garlic. (5 minutes)
04
StepStir in the canned diced tomatoes and fresh diced tomatoes. Season with salt to taste. (2 minutes)
05
StepGently nestle the seared meatballs into the tomato sauce. Stir in the sugar to balance the acidity of the tomatoes. Bring the sauce to a simmer. (3 minutes)
06
StepReduce heat to low, cover, and simmer gently until the meatballs are cooked through and the sauce has thickened, stirring occasionally. (45 minutes)
07
StepWhile the sauce simmers, cook the penne pasta according to package directions in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water before draining. (11 minutes)
08
StepAdd the drained penne pasta to the meatball sauce. Toss to coat evenly, adding a splash of the reserved pasta water if needed to achieve your desired consistency. (3 minutes)
09
StepGarnish with the remaining chopped fresh parsley before serving. (1 minute)
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RECIPE REVIEWS
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Delpha Kunde
Jun 23, 2025I added a little bit of chili oil in the end. Very flavorful!
Timmy Thiel
Jun 23, 2025Adding fresh basil at the end made the dish smell so good!
Dagmar Quitzon
Jun 18, 2025The perfect combination of sweet and spicy
Jade Hermiston
Jun 16, 2025My kids ate all of this, they are usually picky eaters, but they loved it
Armani Anderson
Jun 13, 2025I made this for a dinner party, and everyone raved about it. It's definitely a crowd-pleaser!
Emil Deckow
Jun 10, 2025I love the tip about using San Marzano tomatoes – it makes a huge difference in the flavor.
Teresa Marvin
Jun 9, 2025The instructions are clear and easy to follow, even for a beginner cook like me.
Carli Mraz
Jun 5, 2025This recipe is fantastic! The sauce has the perfect amount of heat, and the meatballs are so tender.