Meatball pasta made with chopped tomatoes
Made with Mutti Polpa
Mutti Polpa Finely Chopped Tomatoes is a unique product that combines the juice of the tomato with its thinly diced flesh, and is able to retain all the freshness of just picked fruit. A very versatile product, Mutti Polpa is perfect for both quick cook dishes and dishes that cook slowly or at high temperatures. It takes 5kg of fresh tomatoes to make 1kg of Mutti Polpa. It is made by the patented Mutti cold crushing method which ensures it retains all the flavour and fragrance of a ripe tomato (and is still a closely guarded secret to this day!).
20 min (COOK TIME: 20 min)
Easy
5 people
Ingredients
-
500
g
thick gourmet sausages
(such as pork and fennel)
-
2
tbsp
olive oil
-
1
brown onion, finely chopped
-
3
cloves
garlic, crushed
-
2
x 400 g tins Mutti Polpa Finely Chopped Tomatoes
-
Ground black pepper
-
500
g
casarecce or penne
-
1/2
cup
fresh parsley, coarsely chopped
-
grated parmesan cheese, to serve
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Meatball pasta made with chopped tomatoes: Method
- Preheat oven to 200°C. Line an oven tray with baking paper. Squeeze sausage meat from casings and roll into meatballs (discard casings). Place meatballs on prepared tray. Bake for 12 minutes or until cooked through.
- Meanwhile, heat oil in a large frying pan over a medium heat. Add onion and cook for 8 minutes or until soft, stirring occasionally. Add garlic and cook, stirring for 2 minutes longer. Add Mutti Polpa and pepper and stir to combine. Simmer for 10 minutes or until thickened, stirring occasionally.
- While meatball pasta sauce is simmering, cook pasta as directed on packet.
- Add meatballs and parsley to sauce and stir to combine. Serve over pasta and top with Parmesan. Enjoy!
