Penne with meatballs and fennel tomato sauce

Clean the onions and cut into half rings. Clean the garlic and cut finely. Heat the oil in a frying pan, fry the onion for 5 minutes on medium heat.

Meanwhile, wash the peppers, halve in length, remove the seeds and cut the flesh into strips.

Remove the stems and a piece from the underside of the fennel tubers. Halve the tubers in length, remove the hard core and cut into strips.

Add the garlic and fennel to the onion and cook for 5 minutes on a high heat.

Add the passata and chicken stock capsules and bring to the boil while stirring. Leave the lid on the pan for 10 minutes on medium heat.

Meanwhile, bring a large pot of water to the boil.

Heat the oil in a large frying pan and fry the meatballs in brown for 3 minutes.

Add the bell pepper and cook over medium heat for 10 minutes. Change regularly.

In the meantime, add the penne and any salt as the water and boil for 11 minutes until al dente. Drain.

Mix the penne with the fennel tomato sauce and spread over the plates. First divide the lettuce and then the meatballs with paprika. Serve immediately.