In a large pot, bring salted water to a boil. Add the rigatoni pasta and cook according to the package instructions until al dente. Drain and set aside.

Cook the Rigatoni

In a large bowl, combine ground beef, breadcrumbs, grated Parmesan cheese, minced garlic, egg, chopped parsley, salt, and black pepper. Mix until just combined.

Mix Meatball Ingredients

Using your hands, form the mixture into meatballs, about 1 to 1.5 inches in diameter.

Form Meatballs

In a large skillet over medium heat, add olive oil. Once hot, add the meatballs and cook until browned on all sides, about 8-10 minutes. Remove from skillet and set aside.

Cook Meatballs

In the same skillet, add diced onion and sauté until translucent, about 5 minutes. Add minced garlic and sauté for another minute.

Sauté Onions and Garlic

Add crushed tomatoes, dried oregano, salt, and black pepper to the skillet. Stir to combine and bring to a simmer.

Prepare the Sauce

Return the meatballs to the skillet, cover, and let simmer in the sauce for about 15-20 minutes, until cooked through.

Add Meatballs to Sauce

Stir in chopped fresh basil and adjust seasoning with salt and pepper if needed.

Finish the Sauce

In a large serving bowl, combine the cooked rigatoni with the sauce and meatballs. Toss gently to coat the pasta with the sauce.

Combine Pasta and Sauce

Serve hot, garnished with additional Parmesan cheese and fresh basil if desired.

rigatoni and meatballs

Recipe information

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