Italian Chicken Meatballs with Rosemary Sugo
- Gluten
- Wheat
- Eggs
- Soy
- Milk
- May contain traces of allergens
The epitome of a classic and comforting Italian feast! These spheres of deliciousness are created by only the best meat our friends at Nonna’s have to offer. Coupled with rosemary infused fruity sugo and a kick of chilli, this dinner is enough to make even the most traditional Italian envious.
Ingredients
300 g
chicken mince
2 clove
garlic
½
brown onion
1 bunch
rosemary
1
birdseye chilli
1 tin
diced tomatoes
1
tomato
200 g
penne
(Contains: Gluten, Wheat; May be present: Eggs, Soy, Milk.)
Not included in your delivery
¼ cup
white wine
salt
pepper
olive oil
sugar
Utensils
Cooking Steps
Roll the Nonna’s Italian chicken mince into evenly shaped meatballs and set aside on a tray in the fridge for later.
Heat some oil in a pan over a medium-high heat. Add the garlic and onion and cook for about 2 minutes. Add the rosemary, chilli, and the prepared meatballs and cook for about 5 minutes or until the meatballs are browned. Add the diced tomatoes, chopped tomato, and white wine. Cook for a further 10 minutes over a very low heat, season with salt, pepper and a little sugar, to taste. If it starts to look a little dry don’t hesitate to add a dash of water.
Meanwhile, in a large pot bring some salted water to the boil. Add the pasta to the boiling water and cook for approximately 10 minutes or until al dente, stirring regularly to ensure the pasta does not stick. Strain and then refresh the pasta with a bit of cold water to stop it from sticking.
Divide the pasta between bowls and top with the Italian chicken meatballs and sauce. Did you know? In Roman mythology it is believed that Vulcan, the god of fire, created a device that made strings from dough. This is the earliest reference to a pasta maker!
