Rigatoni With Meatballs Recipe

Soak breadcrumbs

In a small bowl, combine 0.75 cups breadcrumbs and 0.25 cups whole milk. Let sit 5 minutes until absorbed.

Mix meatball ingredients

In a large bowl, add 1 lb ground beef, 0.5 lb ground pork, the soaked breadcrumb mixture, 1 beaten egg, 0.5 cups grated Parmesan, 2 minced garlic cloves, 2 tbs chopped parsley, 1 tsp dried oregano, 1 tsp salt, and 0.5 tsp black pepper. Mix gently with your hands or a spoon until combined — do not overwork.

Form meatballs

Shape mixture into 1 1/4-inch (makes about 18–20) meatballs. Place on a parchment-lined tray.

Brown meatballs

Heat 2 tbs olive oil in a large skillet over medium-high heat. Working in batches, add meatballs and brown on all sides, about 6–8 minutes total per batch. Transfer browned meatballs to a plate; they do not need to be fully cooked through.

Sauté aromatics

In the same skillet, add 1 tbs extra-virgin olive oil and reduce heat to medium. Add 1 finely chopped yellow onion and sauté until translucent, 5–6 minutes. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant.

Build sauce

Stir in 2 tbs tomato paste and cook 1 minute. Add 28 oz crushed tomatoes, 0.5 tsp sugar, 1 tsp dried basil, 1 tsp dried oregano, 0.25 tsp red pepper flakes, 1 tsp salt and 0.5 tsp black pepper. Stir to combine.

Simmer with meatballs

Add 0.5 cup water or broth and return browned meatballs to the skillet, nestling them into the sauce. Bring to a gentle simmer, then reduce heat to low, cover partially, and simmer 20–25 minutes until meatballs are cooked through (internal temp 160°F/71°C) and sauce has slightly thickened. Tear in 4 fresh basil leaves in the last 2 minutes, if using.

Cook rigatoni

Bring a large pot of water to a rolling boil and add 1 tbs salt. Add 12 oz rigatoni and cook according to package directions until al dente (usually 10–12 minutes). Reserve 0.5 cup pasta cooking water, then drain rigatoni.

Finish pasta with sauce

Add drained rigatoni to the skillet with the sauce and meatballs. Toss gently to coat; if sauce seems tight, add up to 0.5 cup reserved pasta water a few tablespoons at a time to loosen and help the sauce cling to the pasta. Cook together 1–2 minutes so pasta absorbs sauce flavors.

Turn off heat and drizzle 1 tbs olive oil over the pasta. Sprinkle 0.5 cups grated Parmesan and 1 tbs chopped parsley over the rigatoni and gently toss or fold to combine. Taste and adjust salt and pepper as needed.

Serve immediately, dividing into 4 portions. Offer the included side salad dressed with 2 tbs Italian dressing and a 12 oz soft drink on the side.