How do you store penne all'arrabiata with sobrasada meatballs & burrata?

Storage: Keep the sauce and meatballs for a maximum of 3 days in the refrigerator. Penne can be stored separately to maintain its texture. Reheating: Penne: Warm the penne separately in the microwave or by briefly sautéing in a pan. Sauce and meatballs: Heat these in a pan over medium heat until hot. Add a little water or broth if the sauce has become too thick.

Can you freeze penne all'arrabiata with sobrasada meatballs & burrata?

Freezing: You can freeze the sauce and meatballs for up to 3 months in airtight containers or freezer bags. It is not recommended to freeze cooked penne, as this may affect their texture. Thawing and Reheating: Thaw the sauce and meatballs in the refrigerator one night before use. Warm them over low heat in a pan, stirring regularly to ensure even heating.

Penne all'Arrabiata with Sobrasada Meatballs & Burrata

Name: Penne all'Arrabiata with Sobrasada Meatballs & Burrata
Cook time: 1 h
Total time: 1 h
Yield: 4P
Ingredients: Meatballs:; 800 g minced meat; 200 g sobrasada; 1 onion, finely chopped; 1 bunch of basil; 2 tablespoons olive oil; 3 cloves of garlic, minced; Pepper and salt; Tomato sauce:; 800 g San Marzano tomatoes; 500 ml tomato passata; 2-3 chili peppers, to taste; 1 large onion, finely chopped; Others:; 350-400 g penne; 1 bunch of basil; 150 g Parmesan cheese; 2 burratas

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Ingredients

What do you need?

Quantity: 4P

Meatballs:
800 g minced meat
200 g sobrasada
1 onion, finely chopped
1 bunch of basil
2 tablespoons olive oil
3 cloves of garlic, minced
Pepper and salt

Tomato sauce:
800 g San Marzano tomatoes
500 ml tomato passata
2-3 chili peppers, to taste
1 large onion, finely chopped

Others:
350-400 g penne
1 bunch of basil
150 g Parmesan cheese
2 burratas

Meatballs:
800 g minced meat
200 g sobrasada
1 onion, finely chopped
1 bunch of basil
2 tablespoons olive oil
3 cloves of garlic, minced
Pepper and salt

Tomato sauce:
800 g San Marzano tomatoes
500 ml tomato passata
2-3 chili peppers, to taste
1 large onion, finely chopped

Others:
350-400 g penne
1 bunch of basil
150 g Parmesan cheese
2 burratas

Preparation method

How do you make this?

Meatballs: Cut open the sobrasada, remove the casing, and tear it into pieces. In a bowl, mix the sobrasada, minced meat, chopped onion, garlic, basil, pepper, and salt. Form into meatballs.

Fry the meatballs in a pan with olive oil until nicely browned. Push them aside in the pan.

Tomato sauce: Sauté the chopped onion and chili peppers in the same pan.

Score the tomatoes, dip them in a large bowl of boiling water, wait about 20 seconds, and scoop them out. Cool them in cold water, remove the stem, and dice them.

Add the diced tomatoes and passata to the pan. Let simmer for 25-30 minutes and season with salt.

Stir the basil leaves and torn burrata into the sauce.

Penne: Cook the penne according to the instructions on the package.

Serve the penne with the tomato sauce and meatballs on top. Sprinkle with extra Parmesan cheese and serve immediately.