PENNE RIGATE WITH TURKEY MEATBALLS AND TOMATO SAUCE

Ingredients

One pack of Arbella Plus Gluten-Free Corn Pasta (Fusilli)

 

FOR MEAT BALLS:

500g minced turkey

2 eggs

2 tbsp gluten-free bread crumbs or gluten-free flour

1 onion (large-size; finely chopped)

5 cloves garlic

60g (5/8 cup) grated parmesan cheese

½ bunch (½ cup) chopped scallions (spring onion)

½ bunch (¼ cup) parsley

½ tsp finely grated fresh ginger

6 tbsp olive oil

Vegetable oil

Salt

Ground black pepper

FOR TOMATO SAUCE:

1 onion (small)

2 cloves garlic

10 fresh basil leaves

Directions

In a large pot of salted water, boil pasta according to package instructions and drain. In a separate bowl, combine eggs and minced turkey. Mix in 2 tbsp olive oil, onion, garlic, parsley, spring onion, black pepper, salt, gluten-free bread crumbs and ginger. Begin forming meatballs by packing small amounts of minced mixture into small ball shapes. Fry meatballs in an oiled frying pan until cooked through. Remove meatballs from pan and set aside, covered.


In a heated pan, stir finely chopped onion and garlic in 2 tbsp of olive oil. Add tomato puree and cook over medium heat until sauce has stiffened. Add chopped basil leaves and remove from heat. Mix pasta with 2 tbsp olice oil and pour on tomato sauce and a few meatballs. Serve. Bon appétit!