Welcome to my Thursday, or in our house what we like to call Tuscan Thursday. Whenever possible, I make something with an Italian influence. Anything from an Antipasto Platter to a Zabaglione Trifle Dessert could make its way to my Tuscan Table.
What my guys like about Tuscan Thursday is that Pizza counts. What I like about Tuscan Thursday is everything even remotely Italian or Italian American works for me. I just gotta have my Italian Fix.
Most of the time when I’m in the kitchen, by the time dinner is served, the sink and counters are a cluttered mess. I don’t mind the mess, since the rule in our house is those that cook do not clean. My guys love it when I can make a delicious supper in a single pot. Okay, in all fairness, this supper would involve one pot, one large bowl and a baking tray. Gotta have a salad and some warm bread, right? So let’s get to cookin’ . . .
One-Pot Creamy Meatball Tomato Penne
1/2 cup White Onion, diced
1 lb bulk mild Italian sausage
1/2 cup Italian-style Panko Breadcrumbs
1 tablespoon Olive Oil
3 cups Chicken Stock
1 (25.5 oz) jar Tomato-Basil Pasta Sauce
3/4 cup Heavy Cream
12 oz Penne Pasta
Basil Leaves, shredded for garnish
Parmesan Cheese, shredded for garnish
Peel and dice the onion, place in a large mixing bowl. Add sausage, breadcrumbs and egg. Mix by hand until well combined. Shape meat into 12 (2-inch) meatballs.
In a 5-quart Dutch Oven, heat oil. Add meatballs; cook 10 minutes, gently turning until browned on all sides.
Stir in stock, pasta sauce and cream; heat to boiling. Stir in pasta; return to boiling. Reduce heat; simmer uncovered 18 to 22 minutes, stirring occasionally, until meatballs are cooked through, pasta is done to desired tenderness and sauce has thickened.
While the meatball penne simmers, shred basil and set aside.
When ready to serve, top with Parmesan cheese and basil.