Orecchiette Pasta with Roma Meatballs
Orecchiette Pasta with Roma Meatballs
Directions
- Preheat oven to 350°F and cook meatballs according to the package instructions and set aside for later use.
- To make the sauce, set a large sauté pan over medium heat, add the butter and the mushrooms. Cook for 5 minutes until the mushrooms begin to brown, stirring often.
- Stir in the kale, shallots and garlic and cook for an additional 5 minutes. Sprinkle in the flour and stir well.
- Add the chicken stock and bring to a boil. Add the cooked meatballs to the sauce and reduce to a simmer.
- Season the sauce with salt and black pepper to taste.
- Bring a large pot of water to a boil and cook the orecchiette according to the package instructions. Drain and return to the pasta pot.
- To serve, divide the pasta among bowls, top with meatballs and sauce, and garnish with parmesan cheese.
Ingredients
- 1 lb Roma® Gourmet Beef & Pork Meatballs, 1 oz
- 4 tbsp unsalted butter
- 10 oz Cremini mushrooms, thinly sliced
- 4 cups kale, chopped, rbs and stems removed
- 1 shallot(s), minced
- 3 garlic, clove(s), minced
- 3 tbsp flour, all-purpose
- 2 cups chicken stock
- salt and black pepper, to taste
- 1 lb Orecchiette pasta
- 3 tbsp cheese, Parmesan , grated
