Mini-sized meatballs in a zesty, vibrant red pepper sauce with cannellini beans and whole-grain penne pasta. Because sometimes even I, pasta lover that I am, get tired of traditional red sauce. This is a nice variation from the norm. And every bit as comforting!
The spiciness comes from red pepper flakes and the bright color from fire-roasted red bell peppers that are pureed and then mixed with half & half to form the sauce. The rich sauce has a pop of heat that works wonders with the red peppers. And the tender, perfectly seasoned, almost bite-sized meatballs? You can’t go wrong. Even eating them straight from the pan sans the sauce.
In the white beans you find a unique and unexpected addition. Mild in flavor, they add a heartiness that is highlighted by the sauce. The idea of a vegetarian version without the meatballs is exciting! The flavor combination really works. White beans and red peppers were meant for each other. I’m convinced of it.