RIGATONI CALABRESE Recipe
With meatballs and sausage, sautéed with fresh tomatoes, white wine.
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Ingredients
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Pasta
Meatballs and Sausage
Sauce
Method
Pasta Preparation
Cook the Rigatoni
In a large pot, bring water to a boil. Add salt and rigatoni. Cook according to package instructions until al dente. Drain and set aside.
Meatballs Preparation
Make the Meatballs
In a large bowl, combine ground beef, ground pork, Italian sausage, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, black pepper, and parsley. Mix until well combined.
Form the Meatballs
Shape the mixture into meatballs, about 1.5 inches in diameter. Place on a baking sheet.
Cook the Meatballs
In a large skillet over medium heat, add olive oil. Once hot, add meatballs and cook until browned on all sides, about 8-10 minutes. Remove from skillet and set aside.
Sauce Preparation
Add Tomatoes and Wine
Add chopped fresh tomatoes to the skillet, followed by white wine. Stir well and bring to a simmer.
Season the Sauce
Add salt, black pepper, and fresh basil. Stir to combine and let simmer for about 10 minutes.
Combine
Return the meatballs to the skillet, cover, and let simmer in the sauce for another 10 minutes.
Assembly
Serve the Dish
In a large serving bowl, combine cooked rigatoni with the meatball and sauce mixture. Toss gently to combine. Serve hot, garnished with additional parsley or Parmesan cheese if desired.