Pasta bolognese-ish
7
Points®
Temps total: 25 min • Préparation: 10 min • Cuisson: 15 min • Portions: 4 • Difficulté: Facile
Meaty pasta sauce comes together really easily and quickly when you can simply stir in a little crumbled leftover meatloaf, like in this fast take on pasta bolognese. When making pasta, it’s always a good idea to save some of the cooking water just before draining the pasta, like we do here. Because it's starchy and lightly seasoned, it's better to use than just plain water if you need to thin a sauce in order to coat the pasta thoroughly.
Ingrédients
Uncooked yellow lentil pasta
8¾ oz, penne
Olive oil
1 tbsp(s)
Onion
½ cup(s)
Garlic
2 clove(s), large, finely chopped
Crushed red pepper flakes
¼ tsp(s)
Muffin-Pan Turkey Meatloaves
3 muffin(s), crumbled
Canned crushed tomatoes
15 oz
Ground oregano
½ tsp(s)
Kosher salt
½ tsp(s)
Grated Parmesan cheese
8 tsp(s)
Instructions
1
Cook pasta according to package directions. Ladle out ¾ cup pasta water; drain pasta.
2
In a large nonstick skillet, heat oil over medium-high heat. Add onion, garlic, and pepper flakes; sauté until golden, 3 to 4 minutes. Add meatloaves; cook, stirring often, until browned, about 2 minutes. Stir in tomatoes, oregano, salt, and ½ cup pasta water; reduce heat to medium and cook 2 minutes. Add pasta and remaining ¼ cup pasta water, if necessary. Top with cheese.
3
Per serving (about 1½ cups)
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