Rigatoni & Porchetta Meatballs Recipe
Rigatoni pasta with our spicy arrabiata sauce and porchetta meatballs
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Cook the Rigatoni
In a large pot, bring salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Drain and set aside.
Prepare the Arrabiata Sauce
In a large skillet, heat olive oil over medium heat. Add minced garlic and crushed red pepper flakes, cooking until fragrant, about 1 minute.
Add Tomatoes
Pour in the canned crushed tomatoes, and stir to combine. Season with salt and black pepper. Let the sauce simmer for about 10-15 minutes, stirring occasionally.
Add Fresh Basil
Stir in the chopped fresh basil and let it cook for an additional 5 minutes.
Combine Pasta and Meatballs
Add the cooked rigatoni to the sauce, tossing to coat evenly. Then add the porchetta meatballs, gently mixing them with the pasta and sauce.
Serve
Serve hot, garnished with grated Parmesan cheese and additional fresh basil if desired.
