White Fiber Mini Penne With Creamy Tomato Sauce Meatballs And Parmigiano Cheese Recipes

Steps:

• In large bowl, mix sausage, bread crumbs, onion and egg until well combined. Shape mixture into 12 (2-inch) meatballs.
• In 5-quart Dutch oven, heat oil over medium heat. Add meatballs; cook 9 to 11 minutes, gently turning occasionally, just until browned on all sides.
• Stir in broth, pasta sauce and whipping cream; heat to boiling. Stir in pasta; return to boiling. Reduce heat; simmer uncovered 18 to 22 minutes, stirring occasionally, until meatballs are thoroughly cooked and no longer pink in center (165°F), pasta is cooked to desired tenderness and sauce is thickened. Top with Parmesan cheese and basil.

Steps:

• Put oven rack in upper third of oven and preheat oven to 375°F.
• Bring cream, 1 1/2 cups cheese, 3/4 teaspoon black pepper, and 3/4 teaspoon salt just to a boil in a small heavy saucepan over moderate heat, stirring occasionally. Remove from heat.
• Cook pasta in a 6- to 8-quart pot of boiling salted water, until al dente, then drain in a colander. Return pasta to pot, then stir in parmesan cream and prosciutto, tossing to coat. Transfer mixture to a 2-quart shallow flameproof gratin or baking dish (about 11 by 8 by 2 inches; not glass) and bake 15 minutes.
• Stir pasta well to coat evenly with sauce, then sprinkle with remaining 2 tablespoons cheese.
• Turn on broiler and broil pasta 4 to 5 inches from heat until top is lightly browned, 2 to 4 minutes.

Steps:

• Preheat oven to 375 degrees F. Bring a large pot of water to a boil.
• In a medium bowl combine 1 clove garlic, beef, pork, bread, 1/2 cup cheese, parsley, season with salt and pepper. Combine the mixture, until everything is incorporated.
• Shape mixture into small, evenly sized balls; bake on rimmed sheet for 10-15 minutes or until slightly browned and cooked through.
• Meanwhile, in a large skillet cook the remaining garlic clove in olive oil for 1 to 2 minutes or until slightly yellow in color. Add tomatoes and bring to a simmer. Add cream, season with salt and pepper. Gently toss the meatballs in the sauce and heat through.
• Cook pasta according to package directions. Drain pasta and toss with the meatball sauce.
• Top with parsley and remaining cheese.

Steps:

• Bring a large pot of salted water to a boil. Add the olive oil to a large skillet and heat over medium. Add the shallot, garlic and red-pepper flakes. Cook, stirring often, until shallots and garlic soften but are not yet brown, 2 to 3 minutes. Add the ham and stir to coat, 1 to 2 minutes.
• Add the tomato purée. Add ¼ cup of the boiling salted water from the pot to the can, stir to loosen any purée, then add the liquid to the pan. Season the sauce with salt. Increase the heat to medium-high and bring it to a boil, and then reduce the heat to medium-low and simmer for 10 minutes.
• While the sauce simmers, cook the pasta in the boiling water according to package instructions until al dente; drain well.
• Reduce the heat to low and then add the cream, cheese and salt; stir to combine. Add the drained pasta, and toss to coat. Transfer pasta to a serving dish and top with more cheese.