Roma® Gluten Free Penne Pasta and Beef Meatballs
Roma® Gluten Free Penne Pasta and Beef Meatballs
Directions
- Add Roma® Traditional Marinara Sauce to a large pan with beef meatballs then bring to temperature, 160 degrees Fahrenheit. Remove meatballs once hot and reserve for plating.
- Add three portions of Roma® gluten free fully cooked penne to marinara sauce. Stir over medium heat until pasta is hot.
- Season pasta with salt and pepper to taste.
- Equally distribute penne pasta onto three dishes with marinara sauce and four 1 1/2 oz. beef meatballs per plate.
- Garnish each plate with 1/2 oz. Roma® grated parmesan cheese and one sprig of Peak® basil.
Ingredients
- 3 8 oz Roma® Gluten Free Penne Pasta
- 12 ea Roma® Traditional Beef Meatballs
- 18 oz Roma® Traditional Marinara Sauce
- 3 oz Roma® extra virgin olive oil
- 3 sprigs Peak Fresh Produce® Basil
- 1 1/2 oz Roma® Cheese Grated, Parmesan
- to taste salt and pepper
Chef Anthony Palermo - Corporate Executive Chef/Brands Manager, Performance Foodservice - Metro New York
