Recipe Ingredients
- 1 lb. penne pasta
- 1 tablespoon olive oil
- 2 cloves garlic, thinly sliced
- 2 pints cherry tomatoes, halved
- 1 (22 oz.) bag Rosina Turkey Meatballs
- 2 tablespoons chopped fresh basil, plus more for garnish
- 1/2 teaspoon each kosher salt and freshly ground black pepper
- 1 cup mozzarella pearls, drained
- 1/2 teaspoon crushed red pepper flakes
- Balsamic glaze, for garnish
Recipe Directions
- Fill large pot with salted water and bring to boil over high heat. Cook pasta according to package directions. Drain and set aside.
- Heat oil in large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add tomatoes and cook, stirring occasionally, until tomatoes begin to break down. Reduce heat to medium-low and stir in meatballs. Season with salt and pepper. Cook, covered, stirring occasionally, until a thick sauce forms and meatballs are fully cooked, about 30 to 35 minutes. Add basil and pasta and toss to coat.
- Top with cheese. Cover and cook until cheese just begins to melt, about 1 to 2 minutes. Top with crushed red pepper flakes and additional basil. Drizzle with balsamic glaze and serve.
