Bucatini All' Arrabbiata

Recipe

Main Dish
Bucatini All' Arrabbiata

Primary Media

Plate of bucatini pasta topped with tomato pasta sauce and meatballs

User Rating

5 out of 5 stars
Rate it:
1 ratings

Recipe Data

4
Servings
15min
Prep
45min
Total

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    Description

    Spaghetti and meatballs never tasted so good.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    1(16-oz.) pkg. Carando Abruzzese Italian meatballs
    1(8-oz.) pkg. bucatini pasta
    2 tbsp.Hy-Vee Select olive oil
    1 tsp.fresh garlic, minced
    ½ tsp.Hy-Vee crushed red pepper
    1(28-oz.) can whole plum tomatoes, chopped
    1(6-oz.) can Hy-Vee tomato paste
    ¼ tsp.ground fennel
    ¼ tsp.Hy-Vee salt

    Things To Grab

    • Large stockpot
    • Colander
    • 4-quart stockpot

    Directions

    1. Cook meatballs and pasta according to package directions.

    2. Heat oil in a 4-quart stockpot; saute garlic and red pepper for 1 minute. Stir in cooked meatballs and remaining ingredients, except for pasta and cheese. Simmer 20 minutes.

    3. Toss together pasta and sauce. Serve topped with fresh Pecorino Romano Cheese

    Nutrition facts

    Servings

    570 Calories per serving

    Amounts Per Serving

    • Total Fat: 34g
    • Cholesterol: 75mg
    • Sodium: 1200mg
    • Total Carbohydrates: 36g
    • Protein: 27g

    Daily Values

    0%
    Vitamin A 25%
    0%
    Vitamin C 45%
    0%
    Iron 10%
    0%
    Calcium 8%

    Recipe Source:

    Hy-Vee Monthly Ad February 2018. Courtesy of Carando