Recipe by Gaby Dalkin

Photography by Matt Armendariz

Sun Dried Tomato Parrano Pasta

For the Meatballs
1 pound ground chicken (or turkey)
1/2 cup grated Parrano cheese
1/3 cup panko breadcrumbs
2 eggs
3/4 teaspoon salt
3/4 teaspoon freshly cracked black pepper
1/2 teaspoon oregano
1/2 teaspoon parsley
1/2 teaspoon red pepper flakes
½ cup flour
1/2 cup olive oil


For the Pasta and Sauce
1 pound penne pasta
1 tablespoon olive oil
4 large garlic cloves finely chopped
1 cup chopped drained oil-packed sun-dried tomatoes
1 cup whipping cream
1 roasted red pepper, drained, chopped
1/2 teaspoon dried crushed red pepper
1 cup chopped fresh basil leaves
1 cup grated Parrano cheese