One Pan Italian Meatballs
A quick and comforting one-pan pasta with Italian sausage meatballs, a rich tomato and cream sauce, and plenty of parmesan. Perfect for an easy family dinner with minimal clean-up.
5 minutesPrep Time
20 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servings500 grams of Beef Mince (Or Italian Sausages Pork Sausages Or Beef Sausages)
2 Tablespoons of Extra Virgin Olive Oil (Or Olive Oil)
140 grams (½ Cup) of Tomato Paste
2 Garlic Cloves, Crushed (Or 2 Teaspoons Minced Garlic)
5 Cups (1.25 Litres) of Boiling Water
2 Teaspoons of Chicken Stock Powder (Or Vegetable Stock Powder)
500 grams of Penne (Or Rigatoni, Fusilli Or Other Short Pasta)
125ml (½ Cup) of Thickened Cream (Or Cooking Cream)
1 Bunch of Fresh Flat-Leaf Parsley, Chopped (Or Fresh Basil)
125 grams of Shredded Parmesan (Or Grated Parmesan)
Directions
- Remove the Sausage Meat from the casings and use clean hands to shape into small, rustic meatballs. If using Beef Mince instead of Italian Sausages, roll the mince into evenly sized meatballs before cooking.
- Heat the Extra Virgin Olive Oil in a large, deep sauté pan over medium heat. Add the meatballs and cook, turning occasionally, for 3–4 minutes, or until browned on all sides.
- Add the Tomato Paste and Garlic to the pan. Cook, stirring, for 2 minutes, or until the Tomato Paste has darkened slightly and become fragrant. If using Minced Garlic instead of Fresh Garlic, add the same quantity at this stage.
- Dissolve the Chicken Stock Powder in the Boiling Water and stir until well combined. If using Vegetable Stock Powder instead, prepare in the same way.
- Pour the prepared stock into the pan and stir well to combine with the Tomato Paste and Garlic. Cover with a lid and bring to the boil.
- Add the Penne to the pan and return to a simmer. If using Rigatoni, Fusilli or another Short Pasta instead, add it at this stage and adjust the cooking time according to the packet instructions if required.
- Reduce the heat to medium-low, cover and cook for approximately 11 minutes, stirring occasionally to prevent the pasta from sticking, or until almost al dente.
- Remove the lid and stir through the Thickened Cream. If using Cooking Cream instead, substitute in the same quantity. Cook uncovered for a further 2 minutes, stirring occasionally, until the pasta is tender and the sauce is creamy and slightly thickened.
- Stir through half of the Shredded Parmesan and most of the chopped Flat-Leaf Parsley until well combined. If using Grated Parmesan or Fresh Basil instead, add them at this stage in the same way.
- Serve immediately, topped with the remaining Parmesan and Fresh Parsley or Basil.