Turkey Meatballs Arrabbiata

Prep time: 15min
Total time: 35min
Serves 8
2 tbsp
Pure Olive Oil
30 mL
1/2 cup
Finely diced sweet onion
125 mL
3 cloves
Garlic, minced
0
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
Chicken Broth - 35% Less Sodium
125 mL
1/2 pkg
Frozen Extra Lean Turkey Meatballs (about 24 meatballs/280 g)
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
1/8 of the recipe
calories
610
fat
14 g
carbs
88 g
protein
36 g

Directions

  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.

  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.