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Penne Pasta with Meatballs and Sausage Print Email


1 pkg Tony’s Italian Meatballs
1 pound Italian sausage
1-2 TBS olive oil (Picual preferred)
1 medium onion (optional)
1 glass of wine, preferably red
1.5-2 jars Tony’s Marinara or Vodka Sauce
1 pound penne rigate, penne or rigatoni pasta
water and salt
Parmigiano Reggiano cheese, grated

Thaw meatballs completely, cut each in half or quarters and set aside.

Heat a large, wide sauté pan over medium heat, add a drizzle of oil and add Italian sausages and onions or other veggies (if using). Cook sausages slowly to brown and cook about 3/4 done. Remove sausages, rest and slice on a bias.

Splash pan with wine and deglaze. Add pasta sauce, sausages, and meatballs and simmer to marry.

Meanwhile, cook pasta according to package directions to soft, yet al dente.

Drain pasta and reserve about a cup of the cooking water. Add pasta (not rinsed) to the sauce and cook for several minutes, it will absorb some of the sauce – add pasta boiling water as needed. The dish is ready to serve with grated Parmigiano Reggiano cheese, a large tossed salad and a rustic loaf of bread. Serves 6 – Chef Mick (michaelangelo) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com

Variation: Place the pasta with sauce and meat in one or more ceramic casserole pans, top generously with a combination of grated Parmigiano and another Italian cheese (such as provolone, asiago, mozzarella or scamorza) and roast in a 375° oven to encrust the top.
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