Italian cuisine is all about simplicity, quality ingredients, and bold flavours. When it comes to a hearty, satisfying dish, nothing beats a bowl of perfectly cooked penne, tender meatballs, and a rich, sun-dried tomato sauce.
This Tuscan-style recipe takes the classic combination of pasta and meatballs and elevates it with sun-dried tomatoes, premium olive oil, and the unmistakable depth of Italian sausage mince. It’s a dish that feels rustic yet refined, perfect for a cosy night in or a meal to impress.
With our carefully selected ingredients, you can bring the flavours of Tuscany into your own kitchen—all in under an hour!
What Makes This Dish Special?
Tuscan cuisine is known for its bold yet balanced flavours, using simple ingredients that highlight natural richness. Here’s what makes this recipe unique:
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Salsicciamo Calabrian Sausage Mince – A deeply flavoured Italian sausage mince with a hint of spice, perfect for creating juicy, flavour-packed meatballs.
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Agricor Torrechiara Sun-Dried Tomatoes – Intensely rich and slightly sweet, they add a depth of flavour that transforms the sauce.
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Mutti Passata – A smooth, velvety tomato purée that creates a perfect base for the sauce.
- Luglio Extra Virgin Olive Oil – A high-quality olive oil that brings everything together with a smooth, golden richness.
The result? A dish that feels like it was made in an Italian trattoria.
What You’ll Need
To serve two people, you’ll need:
- 200g penne pasta
- 200g Salsicciamo Calabrian sausage mince
- 50g Agricor Torrechiara sun-dried tomatoes
- 350ml Mutti Passata
- 30g grated Parmigiano Reggiano
- 2 tbsp Luglio extra virgin olive oil
- Salt and black pepper to taste
For four people, simply double these quantities!
How to Make It
Step 1: Prepare the Meatballs
Start by mixing the Calabrian sausage mince with a handful of grated Parmigiano Reggiano and a drizzle of olive oil. Shape the mixture into small, bite-sized meatballs and set them aside.
Step 2: Make the Sauce
Heat a drizzle of extra virgin olive oil in a pan and lightly sauté the sun-dried tomatoes until fragrant. Pour in the Mutti Passata, season with salt and pepper, and let it simmer gently for 10 minutes.
Step 3: Cook the Meatballs
In a separate pan, heat another drizzle of extra virgin olive oil and fry the meatballs until golden brown. Once cooked, transfer them to the tomato sauce and let everything simmer together for another 10 minutes, allowing the flavours to meld beautifully.
Step 4: Cook the Pasta
While the sauce is simmering, bring a large pot of salted water to a rolling boil. Add the penne pasta and cook until al dente, following the package instructions. Drain the pasta, reserving a little of the cooking water.
Step 5: Bring It All Together
Add the cooked pasta to the sauce, tossing gently to coat. If needed, add a splash of the reserved pasta water to loosen the sauce and ensure every bite is full of flavour.
Finish with a generous sprinkle of grated Parmigiano Reggiano and a final drizzle of extra virgin olive oil.
The Perfect Pairing
No Italian meal is complete without a good wine! This dish pairs beautifully with a Chianti Classico or a full-bodied Montepulciano, both of which complement the rich, savoury depth of the meatballs and sun-dried tomatoes.
Try It for Yourself
With just a few simple steps, you can enjoy the true taste of Tuscany at home. Order our Tuscan Meatball Penne Recipe Kit:
>> Shop the kit now and bring a taste of Italy to your table!