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
- 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
Cook pasta following packet directions. Drain and keep warm.
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.
Add cooked pasta and gently toss through the sauce. Serve sprinkled with shaved parmesan.
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.