Description
A bold and comforting spicy meatball penne pasta packed with juicy meatballs, sautéed veggies, and a fiery tomato-based sauce—ready in just 35 minutes.
Ingredients
12 oz penne pasta
1 lb beef or turkey meatballs (store-bought or homemade)
1 tbsp olive oil
1/2 onion, chopped
2 garlic cloves, minced
1 cup chopped carrots
1/2 cup chopped green bell pepper
1 cup chopped tomatoes or 1/2 can crushed tomatoes
1/2 tsp crushed red pepper flakes
1/2 tsp paprika
1/2 tsp Italian seasoning
Salt & pepper to taste
1/4 cup grated Parmesan (optional)
Fresh parsley or basil for garnish
Instructions
1. Boil pasta until al dente. Drain and set aside.
2. Cook meatballs in skillet until browned and cooked through. Remove and set aside.
3. Sauté onion, garlic, and carrots for 3–5 minutes.
4. Add bell pepper and cook for another 2–3 minutes.
5. Stir in tomatoes, red pepper flakes, paprika, Italian seasoning, salt, and pepper. Simmer 5–7 minutes.
6. Add meatballs back to skillet and stir to coat.
7. Add pasta and mix everything together. Heat through.
8. Top with Parmesan and herbs before serving.
Notes
Adjust red pepper flakes based on your spice preference.
Use pre-cooked meatballs to save time.
Reheat leftovers with a splash of water or broth to revive the sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 580
- Sugar: 6g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg