1/2 POUND PENNE PASTA
1/2 POUND GRIND BEEF
2 EGGS
1/4 CUP CHOPPED SPANISH ONION
1/4 CUP CHOPPED ITALIAN PARSLEY
1&1/2 TABLE SPOON CHOPPED FRESH GARLIC
1/2 TEA SPOON CAYENNE PEPPER
1 TEA SPOON PAPRIKA SPICE
1 TEA SPOON BLACK PEPPER
1 TEA SPOON SALT
1/2 CUP BREAD CRUMBS
SMALL CAN OF ITALIAN PLUM TOMATO SAUCE
1/2 CUP DRY WHITE WINE
1 TEA SPOON CHOPPED BASIL
OLIVE OIL
1 TABLE SPOON PARMESAN CHEESE
2 SLICES OF PROVOLONE CHEESE
1/4 CUP LIGHT CREAM
DIRECTIONS
TURN ON THE OVEN 350
PREPARE THE MEATBALLS
HEAT 1 TABLESPOON OLIVE OIL IN A SMALL SKILLET OVER MERIUM-HIGH HEAT ADD 1/4 CHOPPED SPANISH ONION &1 TABLE SPOON CHOPPED GARLIC COOK 2-3 MINUTES THEN TRANSFER IT INTO A BOWL., ADD THE GRIND BEEF, 2 EGGS, 1/4 CUP ITALIAN PARSLEY, 1/2 TEA SPOON CAYENNE PEPPER, 1 TEA SPOON PAPRIKA SPICE, 1 TEA SPOON BLACK PEPPER, 1 TEA SPOON SALT, & 1/2 CUP BREAD CRUMS
TOSS VERY WELL UNTIL IS TOSSED.
IN A LARGE SKILLET ADD OLIVE OIL, USING YOUR HEANDS FORM THE BALLS AND PUT THEM INTO THE SKILLET ONCE THEY'RE DONE COOK THEM IN THE OVEN FOR ABOUT 30 MINUTES THEN DRAIN THE OIL.
prepare the penne pasta
in a pasta pot with strainer fill it up with water and wait until the water is boiling.
once the water is hot cook the penne for 11-12 minutes., strain and pour cold water to cool off
strain until is dried, then put olive oil. the olive oil helps the pasta to not get stack or soggy
once the spaghetti is prepared put it into a container.
cook the rose sauce
to prepare the rose sauce: you can use italian plum tomato with basil sauce from the can.
heat it up olive oil into a pan add 1 table spoon chopped garlic., cook until is golden brown add salt, black pepper & add 1/2 cup white wine once the wine boil add the tomato sauce, make sure the tomato sauce is blended cook for 1-2 minutes. then add the cooked meatballs cook for 3-4 minutes and add 1/4 cup light cream & the penne toss it well. Transfer to a large, shallow serving bowl.
top with 2 slices of provolone & parmesan cheese if desired. enjoy
posted by fredy flores
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