Penne Piccante with Persian Meatballs in Yael's Tomato Sauce

My Italian roommates in Barcelona might scream "Ma que cosa stai facendo stronzo!" but here in America creative pasta making is rewarded. I prepared Perisan kebab by kneading lamb, ground beef, saffron, onions, paprika, harissa, pepper and salt. Then I made 1.5 inch wide meatballs and lightly fried them (3 min) until they held on their own.  To finish cooking the meatballs I grabbed a jar of spicy tomato sauce made and canned by my friend Tal's mom, Yael. I warmed the sauce in a pan with the meatballs (10 min) then mixed the sauce and meatballs with whole wheat penne pasta and freshly grated espresso bean parmesan-like cheese from Trader Joe's. The pasta was extra spicy and exploding with flavor, I only wish I had some to eat while writing this post.