- Prep Time
- 15 mins
- Total Time
- 35 mins
- Serves
- 8
Ingredients
- 2 tbsp
- olive oil
- 30 mL
- 1/2 cup
- finely diced sweet onion
- 125 mL
- 3 cloves
- garlic, minced
- 1 tsp
- hot pepper flakes
- 5 mL
- 1 tbsp
- sugar
- 15 mL
- 2 tbsp
- tomato paste
- 30 mL
- 1 can
- diced tomatoes
- 796 mL
- 1/2 tsp
- dried basil
- 2 mL
- 1/2 tsp
- oregano leaves
- 2 mL
- 1/2 cup
- reduced sodium chicken broth
- 125 mL
- 1/2 pkg
- Frozen Extra Lean Turkey Meatballs (about 24 meatballs)
- 280 g
- 1/2 pkg
- penne rigate
- 450 g
- 1/4 cup
- chopped fresh Italian parsley
- 60 mL
- 1/4 cup
- shaved Parmesan cheese
- 60 mL
Method
- Step 1
- Heat oil in a large saucepan over medium heat. Add onion and garlic and sauté, stirring frequently until lightly softened, 2 to 3 min. Stir in hot pepper flakes and sugar, cooking for 10 to 20 sec. Add tomato paste, diced tomatoes, basil, oregano, broth and meatballs; bring to a boil. Reduce heat and simmer 10 to 15 min.
- Step 2
- Meanwhile, cook pasta according to package directions; drain and keep warm. Gently stir pasta and parsley into sauce. Garnish each serving with Parmesan cheese.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- 1/8 of the recipe
- Calories:
- 610
- Fat:
- 14 g
- Carbs:
- 88 g
- Protein:
- 36 g
