- 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.
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Nutritional Facts Per Serving
- Nutrition Description:
- 1/8 of the recipe
- Calories:
- 610
- Fat:
- 14 g
- Carbs:
- 88 g
- Protein:
- 36 g