Recipe

A classic Pasta dish for the whole family to enjoy

Serves: 4 people | Prep time: 5 minutes | Cooking time: 20 minutes

Italian | Main | Cardiff Mum Recipe

Ingredients

• 20g Grated Parmesan (About 2 Tablespoons)
• 500g Chicken Mince
• 1 Egg
• 1 Tbsp Cajun Seasoning
• 1 Tbsp Smoked Paprika
• 1 Tsp Garlic Powder
• 1 Tsp Onion Powder
• 1 Tsp Cajun Seasoning
• 1 Tsp Smoked Paprika
• 4 Cloves Garlic, Chopped
• 1/2 Red Pepper, Chopped
• 500g Penne Pasta
• 1 White Onion, Chopped
• 1 Handful Fresh Parsley, Chopped
• 300ml Pasta Water
• 1 Stock Cube
• 150ml Single Cream Or Creme Fraiche
• 50g Parmesan Cheese (Half The Bag)
• Salt

Method

1. Make the meatballs from the chicken mince in a large bowl by combining the ingredients together with wet hands. Make 12 small balls from the mixture and add them to a large frying pan with a little oil and fry for about 10 minutes turning them continuously so they are golden on all sides.

2. Remove them and set them aside in a bowl covered with foil to keep them warm. Keep the residue in the frying pan.

3. Cook your pasta in plenty of salted water and whilst its cooking, make the sauce mixture.

4. Add your garlic, onion and pepper to the same large frying pan you made the meatballs inwith a little oil. Fry until softened then add the cream or creme fraiche, stock cube and water from the pasta (you can pour some oil whilst its cooking) with the cajun seasoning, smoked paprika and mix well. Add salt and more cajun seasoning to taste. The amount stated is a good amount for children but you may want more.

5. Add the parmesan cheese in and mix into a thick sauce then remove around 150ml of it to drizzle over the meatballs at the end.

6. When the pasta is cooked, drain it and add it to the sauce. Stir in some chopped parsley

7. Divide the pasta into 4 bowls then top with 3 meatballs each and drizzle the sauce you kept back over the top. Finish with a bit of parsley