Ingredients

The following ingredients have 6 Servings
  • 1 lb. farfalle (rotini, or other pasta shapes)
  • 1 lb. ground chicken or turkey
  • 1/2 cup panko
  • 1/3 cup + 1/2 cup grated parmesan (divided)
  • 1 egg
  • 1/2 tsp. Italian seasoning
  • 1/2 tsp. garlic powder
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1/2 + 1/8 tsp. red pepper flakes (divided)
  • 2 tbsp. extra virgin olive oil
  • 1 28 oz. can whole tomatoes
  • 1 tbsp. butter
  • 1/4 cup chopped yellow onion
  • 2 tbsp. tomato paste
  • 3 cloves garlic (minced or pressed)
  • 1/3 cup heavy cream
  • approximately 1 cup mozzarella cheese
  • handful of fresh basil leaves (roughly chopped)

Instruction

  • In a large pot, boil water and cook pasta for 5-6 minutes, just until it has begun to soften. Drain and set aside.
  • To make the meatballs, combine ground meat, panko, 1/3 cup parmesan, egg, Italian seasoning, garlic powder, salt, pepper, and 1/8 tsp. red pepper flakes in a large bowl. Mix until evenly combined, then form into small meatballs, each about 1” in diameter. 
  • Warm olive oil in a large oven-safe skillet over medium-high heat. When hot, add the meatballs, leaving room around each one. Cook undisturbed for 2-3 minutes, then begin to gently turn the meatballs, so that they brown evenly on several sides. (Depending on the size of your skillet, you may need to do this in batches - it’s worthwhile to take your time, because if the meatballs are too crowded, they become difficult to turn without breaking apart.) When meatballs are browned, remove to a plate and set aside.
  • Preheat oven to 350 degrees F.
  • To make the sauce, add the whole tomatoes to a blender or food processor, reserving the liquid. Puree, adding just a bit of the reserved liquid if necessary to achieve a smooth consistency.
  • In the same skillet you used for the meatballs, melt the butter, then add the onion and cook for about 1 minute. Stir in the tomato paste, garlic, and 1/2 tsp. red pepper flakes, and cook for about 30 seconds, just until fragrant.
  • Stir in the pureed tomatoes. Lower the heat to a simmer, and allow to cook for 6-8 minutes, until the sauce thickens slightly. Season with salt and pepper to taste. Remove from heat and stir in the cream.
  • Add cooked pasta, mozzarella, and basil to the sauce. Stir gently to combine and break up any clumps of pasta. Nestle the browned meatballs into the pasta, top with 1/2 cup grated parmesan, and bake for 20-25 minutes. Garnish with additional basil, if desired, and serve right away.