Brent Draper’s One-pan meatball penne with whipped ricotta

Step 1

Line a baking tray with baking paper. Place the mince, fennel and paprika in a large bowl. Season well and use clean hands to mix until well combined. Roll 1-tbs portions of the mixture into balls and place on the lined tray.

Step 2

Heat the oil in a large saucepan over medium-high heat. Add the meatballs and cook, turning occasionally, for 5 mins or until the meatballs are brown all over. Transfer to a plate.

Step 3

Add the onion to the pan and cook for 3-4 mins or until the onion softens. Add the sundried tomato, garlic and tomato paste and stir to combine.

Step 4

Return the meatballs to the pan with the pasta, lemon rind and boiling water. Cover and cook, stirring occasionally, for 15-20 mins or until the pasta is al dente. Remove from heat. Add the butter, parsley and chopped basil to the pasta mixture and toss to combine.

Step 5

Place the ricotta and lemon juice in a food processor and process until smooth. Add the ricotta mixture to the pasta mixture and gently fold until well combined. Sprinkle with parmesan and basil leaves and serve immediately. Swap me: For a flavour twist, use pork mince in this recipe instead of beef mince.