Sausage Meatballs with Creamy Tomato Penne

A tasty one pot dinner to add to your to do list.

1 pound bulk mild Italian sausage

1/2 cup Italian style panko crispy breadcrumbs

1/2 cup finely chopped onions

1 egg

1 – 2 tablespoons olive oil

3 cups chicken broth

1 (25.5 oz) jar tomato basil pasta sauce

3/4 cup whipping cream (you can replace this with an equal amount of evaporated milk and save some calories like I did)

12 oz (3 3/4 cups) uncooked penne pasta

shredded Parmesan and fresh basil for topping if desired

1  In a large bowl, mix sausage, breadcrumbs, onion and egg until well combined.  Shape into 12 (2″) meatballs.

2  In 5 quart Dutch oven, heat oil over medium heat.  Add meatballs and cook 9 – 11 minutes, gently turning occasionally, just until browned on all sides.

3  Stir in broth, pasta sauce and whipping cream/evaporated milk and heat to boiling.  Stir in penne and return to boiling.  Reduce heat and simmer uncovered 18 – 22 minutes, stirring occasionally, until meatballs are thoroughly cooked and no longer pink in center and pasta is tender and sauce is thickened.  Sprinkle with Parmesan and basil.

recipe from Betty Crocker