Rigatoni E Polpette Recipe

Prepare the breadcrumb mixture

In a small bowl, soak 1 cup fresh breadcrumbs in 1 tablespoon whole milk until the crumbs absorb the milk, about 2 minutes.

Mix meatball ingredients

In a large bowl combine 1 lb ground beef (or beef/pork blend), the soaked breadcrumbs, 1 large egg, 1 tablespoon grated Parmesan, 2 teaspoons minced garlic, 2 tablespoons chopped parsley, 1 teaspoon dried oregano, 1 teaspoon salt and 1 teaspoon black pepper. Gently mix with your hands or a spoon until just combined — do not overwork or the meatballs will be dense.

Shape meatballs

Portion the mixture into 1 1/4- to 1 1/2-inch meatballs (about 16 meatballs). Roll each gently between your palms to form even balls. Place them on a tray or plate while you heat the pan.

Brown meatballs

Heat 2 tablespoons olive oil in a large sauté pan over medium-high heat. Add meatballs in a single layer (work in batches if necessary) and brown on all sides, about 2-3 minutes per side. You do not need to cook them through; just develop a golden crust. Transfer browned meatballs to a plate and set aside.

Sweat the aromatics

In the same large sauté pan (wipe out excess fat if there's a lot, leaving about 1 tablespoon or use fresh pan) add 2 tablespoons extra-virgin olive oil over medium heat. Add 1 finely chopped onion and sauté until translucent, about 6-8 minutes. Add 3 teaspoons minced garlic and cook 30-60 seconds until fragrant, stirring so the garlic doesn't brown.

Build the sauce

Stir in 2 tablespoons tomato paste and cook 1-2 minutes to deepen the flavor. Add the 28 oz crushed tomatoes, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon sugar (optional), 1.25 teaspoons salt, 1/2 teaspoon black pepper and 1/4 teaspoon red pepper flakes if using. Stir to combine and bring to a gentle simmer.

Simmer with meatballs

Carefully nestle the browned meatballs into the simmering sauce. Reduce heat to low, cover partially, and simmer gently for 18-22 minutes, turning the meatballs once halfway through, until they are cooked through (internal temperature ~160°F / 71°C). Taste the sauce and adjust seasoning; stir in 2 tablespoons torn fresh basil near the end if using.

Cook the rigatoni

Bring a large pot of water to a rolling boil and add 1 tablespoon salt. Add 12 oz rigatoni and cook according to package instructions until al dente (usually 10-12 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta.

Combine pasta and sauce

If desired, transfer meatballs and sauce to the pot with the drained rigatoni or add the pasta to the sauce in the pan. Toss gently to coat, adding up to 1/2 cup reserved pasta water as needed to loosen and marry the sauce to the pasta. Cook together 1-2 minutes so the pasta absorbs some sauce.

Plate and finish

Divide the rigatoni and meatballs among 4 plates (servings). Dollop about 1/4 cup ricotta cheese per serving over the top of each portion (or serve a scoop to share). Sprinkle each plate with 1 tablespoon grated Parmesan and a pinch of chopped parsley or basil. Drizzle with 1 teaspoon olive oil if desired and serve immediately.