Ingredients:

 

  • 250g wholewheat penne
  • 400g pack 24 British beef meatballs
  • 4 shallots, peeled and quartered
  • 3 clove/s Cooks’ Ingredients Black Garlic, sliced
  • 2 tbsp Cooks’ Ingredients Rose Harissa Paste
  • 90g jar Cooks’ Ingredients Smoked Tomato Paste
  • 1 tsp smoked paprika
  • 125g grated mozzarella
  • 40g Essential Grated Parmigiano Reggiano
  • Basil leaves, to serve

Instructions:

 

  1. Cook the pasta for 10 minutes according to pack instructions, reserving some pasta water when you drain it. Preheat the oven to 200ºC, gas mark 6.

  2. Meanwhile, in an ovenproof frying or sauté pan, fry the meatballs for 2-3 minutes until they take colour. Remove with a slotted spoon.

  3. In the same pan, soften the shallots for 2-3 minutes, mixing in the black garlic, harissa, tomato paste and paprika. Fill the empty paste jar with pasta water, put the lid on, shake well, then pour into the pan. Season.

  4. Mix in the meatballs and pasta, then scatter over the mozzarella and bake for 15-20 minutes, until the meatballs are cooked through with no pink meat and the top is melting, golden and crisp at the edges. Serve scattered with basil leaves.

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Reposted from deliciousrecipes9879