Ingredients
- 16 oz. Carando Abruzzese Italian Meatballs16 oz.
- 1 lb. Broccoli rabe, cut into 3 inch pieces1 lb.
- 16 oz. Fettuccine pasta16 oz.
- 1/2 cup(s) Butter1/2 cup(s)
- 1 Tsp. Minced garlic1 Tsp.
- 1 1/2 cup(s) Heavy cream1 1/2 cup(s)
- 3/4 cup(s) Shredded parmesan cheese3/4 cup(s)
- 1/2 cup(s) Shredded pecorino romano cheese1/2 cup(s)
- Salt to taste
- Pepper to taste
Instructions
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.
