Quick & Easy

Red Wine Meatball Pappardelle


So quick and easy and packed with flavour, this delicious pasta will become a family mid-week favourite!

Prep time:5 mins

Cook time:20 mins

Serves: 4


  • 400g pappardelle pasta
  • 2 tablespoons olive oil
  • 500g Italian pork meatballs
  • 1 large red capsicum, cut into strips
  • 500g jar Leggo’s Bolognese with Red Wine Pasta Sauce
  • Shaved parmesan cheese, for serving


Step 1

Cook pasta following packet directions. Drain and keep warm.

Step 2

Heat oil in a large non stick frypan, add meatballs and cook, turning frequently until browned, approximately 7-8 minutes. Add capsicum and cook for a further minute or until softened and meatballs are cooked through. Add Leggo’s Pasta Sauce and bring to the boil.

Step 3

Add cooked pasta and gently toss through the sauce. Serve sprinkled with shaved parmesan.

Tasty Tip!

If meatballs are large, then divide them and re-roll into smaller balls. For an added vegetable boost, add a few handfuls of baby spinach leaves to pasta sauce before serving.

Red Wine Meatball Parpadelle
Average user rating:
  • 5

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