Food: Enjoy Pasta and Beef With Delicious Penne and Meatballs All’Arrabbiata

penne arrabiataa

Penne and Meatballs All’Arrabbiata


Savour the taste of this spicy homemade red pasta sauce paired with penne pasta and big meatballs.


  • 1 pound ground beef chuck
  • 1/2 cup panko bread crumbs
  • 1/4 cup chopped flat-leaf parsley
  • 1 egg white
  • salt and ground black pepper to taste
  • 1 tablespoon vegetable oil
  • 3 1/2 fluid ounces extra-virgin olive oil
  • 3/4 cup sliced white button mushrooms
  • 5 cloves garlic, minced
  • 1 1/2 teaspoons red pepper flakes
  • 1 (15 ounce) can diced tomatoes
  • 2 fresh tomatoes, diced
  • salt to taste
  • 2 teaspoons white sugar
  • 1 (16 ounce) box penne pasta
  • 1/4 cup chopped flat-leaf parsley


  • Mix beef, panko, 1/4 cup parsley, egg white, salt, and black pepper in a large bowl until combined. Form mixture into 12 meatballs.
  • 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.
  • 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.
  • 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 centre, about 45 minutes.
  • 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.
  • 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.

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