- 2 cups meatballs
- 3 cups uncooked rotini or other heavy pasta
- 1 1/2 cup water
- 1/2 cup cream soup mix
- 4 oz mushroom pieces drain if canned
- 1/4 tsp pepper
- 1 tbsp Worcestershire sauce
- 1/2 cup sour cream
- dash paprika
- 2 tbsp fresh parsley optional
Cook and drain the pasta.
In a saucepan, combine the water, cream soup mix, mushrooms, pepper and Worcestershire sauce. Bring to a boil over medium heat and simmer until thickened, stirring frequently. Add the meatballs, cover and cook over low heat until meatballs are heated through. Add the sour cream and stir — DO NOT BOIL. Fold in the pasta. Serve in bowls garnished with the paprika and the parsley.