Homestyle Meat Sauce Penne With Meatballs

Steps

How to make it

Prep 18 min · Cook 18 min

1. Prep: halve beef meatballs 160 g; dice sun-dried tomatoes 40 g; shred cheese 40 g; mince garlic 2 cloves and onion ¼.
2. Bring a large pot of water to a rolling boil over high heat; add sea salt 1/3 tsp. Cook penne 180 g 1 minute less than package time until al dente; drain and reserve about ½ cup pasta cooking water.
3. Heat olive oil 1 Tbsp in a skillet over medium heat; sauté onion and garlic until translucent and sweet, about 2 minutes.
4. Add halved meatballs; sear 1.5–2 minutes per side until browned and heated through; set aside.
5. In the same pan, add meat sauce as needed and diced sun-dried tomatoes; bring to a boil over medium heat, then simmer on low 3–4 minutes until slightly thickened. Add 2–3 Tbsp pasta water to adjust consistency.
6. Raise heat to high; add penne; toss vigorously 1–2 minutes so sauce enters the tube centers.
7. Off heat, fold in half the shredded cheese; return seared meatballs on top.
8. Plate in a deep dish; top with remaining cheese and black pepper; serve hot to match Second Floor Cafe homestyle meat sauce penne with meatballs.

Tips & storage

Make it easier

• Finish the main component and sauce separately before plating so the textures stay layered.
• Keep cold garnish and hot proteins apart until the final minute for a more restaurant-like result.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Best enjoyed on the day it is made; refrigerate components separately when possible and reheat gently.

Substitutions