Ingredients

Method

• 250 g Woolworths bronze die farfalloni pasta, cooked
• 140 g jar Woolworths sundried tomato stir-through pasta sauce
• 500 ml carton Woolworths organic chicken stock
• fresh parsley, chopped, for serving
• chilli oil, for serving
• a dash balsamic vinegar, for serving
• sea salt and freshly ground black pepper, to taste
• 12 pack free range beef frikkadels, cooked, for serving

Method

Ingredients

1. Cook the pasta in a large saucepan of generously salted boiling water until al dente.

2. Reserve ½–1 cup of the pasta cooking water before draining.

3. Combine the pasta sauce with the stock and warm through.

4. Add the hot, drained pasta to the pasta sauce and toss to coat, season to taste.

5. Add ½ cup of the reserved pasta water, toss to combine and serve immediately sprinkled with parsley and drizzled with chilli oil and balsamic vinegar. Serve with the meatballs, warmed through.

Photography: Sadiqah Assur-Ismael
Recipes and Production: Hannah Lewry
Food assistant: Claire van Rooyen

Find more pasta recipes here.

Want to cook the perfect home-cooked pasta? Look no further than Woolworths’ impressive range of pastas imported from Italy. You'll find the everyday, red label pasta range made using 100% durum wheat, and a speciality range including bronze die-cut pasta and pasta made using expertly sourced 100% durum wheat and spring water, on shelves and online.   

Shop at Woolworths.