Ingredients
1
lb bulk mild Italian sausage
1/2
cup Progresso™ Italian style panko crispy bread crumbs
1/2
cup finely chopped onion
1
egg
1
tablespoon olive oil
3
cups Progresso™ chicken broth (from 32-oz carton)
1
jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
3/4
cup heavy whipping cream
12
oz uncooked penne pasta (3 3/4 cups)
Shredded Parmesan cheese, if desired
Shredded fresh basil leaves, if desired
Preparation
In large bowl, mix sausage, bread crumbs, onion and egg until well combined. Shape mixture into 12 (2-inch) meatballs.
In 5-quart Dutch oven, heat oil over medium heat. Add meatballs; cook 9 to 11 minutes, gently turning occasionally, just until browned on all sides.
Stir in broth, pasta sauce and whipping cream; heat to boiling. Stir in pasta; return to boiling. Reduce heat; simmer uncovered 18 to 22 minutes, stirring occasionally, until meatballs are thoroughly cooked and no longer pink in center (165°F), pasta is cooked to desired tenderness and sauce is thickened. Top with Parmesan cheese and basil.
