Buffalo Meatball Pasta


  • 3 tablespoons olive oil
  • 1 package Aidells Buffalo Style Meatballs
  • 1 onion (thinly sliced)
  • 1 cup canned chicken stock or low sodium chicken broth
  • 1 cup canned black beans, rinsed and drained
  • 1 cup corn kernels, thawed if frozen
  • 1 cup diced roasted red peppers
  • 1 tablespoon freshly squeezed lime juice, or more to taste
  • 8 ounces dried shaped pasta, (cavatappi, penne, rotelli, farfalle)
  • 1/3 cup chopped fresh cilantro
  • salt and freshly ground black pepper, to taste
  • 1 cup crumbled cojito or feta cheese

Cooking Instructions

  1. Cook the pasta in a large pot of well salted boiling water until al dente.
  2. While the pasta cooks, heat the oil in a large frying pan over medium heat. Add the onion and sauté until it begins to soften, about 3 minutes. Add the broth and the meatballs and bring to a boil. Reduce the heat and simmer until the broth is slightly thickened, about 3 minutes. Stir in the black beans, corn and peppers and cook until heated through. Remove from the heat and stir in the lime juice.
  3. Drain the pasta and toss with the meatball mixture and chopped cilantro. Season to taste with salt, pepper and additional lime juice, if desired. Top with the cheese and serve.