Friday, December 17, 2010
Penne with Turkey Meatballs
This is a recipe that I have made before, but it is the first time I have posted it. Bodie is with us for 2 days and he loved the Pasta. Mia and Grandad liked it too. The recipe for the Simple Tomato Sauce will follow and it makes enough for two meals. I used 1/2 of it in this recipe and froze the other 1/2 for a later use.
Giada De Laurentiis - Foodnetwork
1/4 cup plain dried bread crumbs
2 tablespoons whole milk
2 large eggs, lightly beaten I only used 1
3/4 cup grated Romano
1 pound ground turkey, preferably dark meat
salt and freshly ground black pepper
1/4 cup extra-virgin olive oil for frying meat
5 cups tomato sauce, recipe follows
1 pound dried penne pasta
In a large bowl add bread crumbs and milk. Mix well until combined. Mix in egg and 1/2 cup Romano cheese and mix well. Add turkey and gently combine, being careful not to overwork the meat. Season with salt and pepper. Shape into golf-size balls.
In a large skillet heat the oil over medium high heat. When almost smoking, add meatballs and without moving or turning the meat, allow it to brown for about 3 minutes. Turn meatballs and brown other side. Continue to cook until all sides are golden brown, about 8 minutes total. Add tomato sauce and bring to a boil. Lower heat and allow meatballs to simmer for 5 minutes. Turn off heat and keep warm on stove. Be careful not to overhandle the meatballs since they are soft and fragile.
In a large pot, bring to boil 6 quarts of salted water. Add pasta and cook until al dente, about 8 minutes. Drain pasta in a colander. Do not rince pasta with water wince you want to retain the pasta natural starches so that the sauce will cling to the penne.
Remove meatballs from sauce and place in serving bowl. Pour some tomato sauce over meatballs, but leave about 1 cup of sauce in skillet. Place the cooked penne into the skillet with the remaining sauce and toss well. Pour sauced pasta into a large serving bowl. Serve alongside the meatballs with extra cheese.
Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
sea salt and freshly ground black pepper
2 (32 oz) cans crushed tomatoes
2 dried bay leaves
This is a picture of after the sauce has been blended and put in the pot to warm.