Penne And Meatballs All'Arrabbiata

  1. Mix beef, panko, 1/4 cup parsley, egg white, salt, and black pepper in a large bowl until combined. Form mixture into 12 meatballs.
  2. Heat vegetable oil in a large skillet; pan-fry meatballs in hot oil until browned on all sides, about 7 to 10 minutes. Remove meatballs from heat.
  3. Heat olive oil in a 6-quart Dutch oven or a large skillet over medium heat. Cook and stir mushrooms in hot oil until tender, about 5 minutes. Reduce heat to medium-low and add garlic and red pepper flakes. Cook and stir until garlic is golden, about 5 minutes more. Stir canned and fresh tomatoes into mushrooms and season with salt.
  4. Drop meatballs into tomato sauce and stir in sugar; bring to a boil over medium heat. Reduce heat to medium-low and simmer uncovered until sauce is reduced and meatballs are no longer pink in the center, about 45 minutes.
  5. Meanwhile, fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes. Reserve 1 cup cooking water, then drain pasta.
  6. Stir penne pasta into meatball sauce; toss to coat. Stir pasta water into mixture if sauce becomes too dry. Sprinkle with remaining 1/4 cup parsley to serve.

ground beef, bread crumbs, flatleaf, egg, salt, vegetable oil, fluid ounces, white button mushrooms, garlic, red pepper, tomatoes, tomatoes, salt, white sugar, penne pasta, flatleaf

Taken from www.allrecipes.com/recipe/216657/penne-and-meatballs-allarrabbiata/ (may not work)

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