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Orecchiette with Roasted Red Pepper and Tomato Sauce

An image of prepared Orecchiette with Roasted Red Pepper and Tomato Sauce made with Pacific Foods® Organic Roasted Red Pepper & Tomato Soup, onion, orecchiette pasta, Italian meatballs, basil and Parmesan.
  • 10 min
    Prep Time
  • 35 min
    Total Time
  • 6 people
    Serves
  • 456 per 1 serving
    Calories

Ingredients

  • 1 carton (32 ounces) Pacific Foods® Organic Roasted Red Pepper & Tomato Soup
  • 1 tablespoon olive oil
  • 1/2 white onion, diced
  • 2 cloves garlic, minced
  • 8 ounces tomato paste
  • 1 teaspoon dried oregano leaves
  • 1 pound dried small orecchiette pasta, orecchiette or macaroni
  • 1 pound cooked Italian beef meatballs
  • 1/4 cup fresh basil leaves
  • 1/4 cup grated Parmesan cheese

Instructions

  • Add olive oil to a medium saucepan over medium heat. Stir in white onion and garlic. Saute for 5-7 minutes, or until fragrant. Pour roasted red pepper and tomato soup into saucepan. Stir in tomato paste and dried oregano until well combined. Bring mixture to a gentle boil, reduce heat, and let simmer and cook for 20 minutes. While sauce cooks, prepare pasta according to package directions. Drain pasta and add to a large bowl. Stir in sauce and meatballs until well combined. You may not need to use all of the sauce. Garnish pasta with fresh basil and parmesan cheese. Enjoy!

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Made Specifically With

All Products
Calories 456
Total Fat 19 g
Sat. Fat 6.9 g
Trans Fat 0 g
Cholesterol 47 mg
Sodium 1074 mg
Total Carb 49 g
Dietary Fiber 5 g
Sugar 17 g
Protein 23 g
Vitamin D 0 %DV
Calcium 16 %DV
Iron 23 %DV
Potassium 17 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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