Ingredients
16 oz.
Carando Abruzzese Italian Meatballs
16 oz.
1 lb.
Broccoli rabe, cut into 3 inch pieces
1 lb.
16 oz.
Fettuccine pasta
16 oz.
1/2 cup(s)
Butter
1/2 cup(s)
1 Tsp.
Minced garlic
1 Tsp.
1 1/2 cup(s)
Heavy cream
1 1/2 cup(s)
3/4 cup(s)
Shredded parmesan cheese
3/4 cup(s)
1/2 cup(s)
Shredded pecorino romano cheese
1/2 cup(s)
Salt to taste
Pepper to taste
Directions
Cook meatballs according to package instructions.
Bring large pot of salted water to a boil. Add broccoli rabe and cook until crisp-tender, about 2 minutes. Transfer broccoli rabe to bowl of ice water; once cooled, drain and set aside. Add pasta to the pot of boiling water; cook al dente.
Melt butter in 4-quart stockpot over medium-high heat. Sauté garlic in butter 1 minute.
Stir in cream; bring to a simmer, stirring constantly. Add cheese; stir until completely melted and sauce thickens. Season with salt and pepper to taste.
Add meatballs and broccoli rabe to sauce. Drain pasta and toss with sauce.
Life is Delicious. Savor It.
