Name: Nyonyas Rigatoni & Meatball Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb ground beef (80/20); 0.5 lb ground pork; 0.75 cup fresh breadcrumbs; 0.25 cup whole milk; 1 item large egg; 0.5 cup Parmesan cheese, finely grated; 2 tbsp fresh parsley, minced; 2 clove garlic, minced; 1 tsp Kosher salt; 0.5 tsp black pepper, freshly ground; 2 tbsp olive oil (for frying); 1 lb rigatoni pasta; 1 tbsp Kosher salt (for pasta water); 1 cup reserved pasta cooking water; 4 tbsp unsalted butter; 2 clove garlic, minced; 1.5 cup heavy cream; 1 cup Parmesan cheese, finely grated; 0.5 tsp salt; 0.25 tsp black pepper, freshly ground; 0.125 tsp nutmeg, freshly grated (optional); 2 tbsp fresh parsley, chopped; 0.25 cup extra grated Parmesan; 0 to taste cracked black pepper

Method

Meatballs

Mix and rest

In a large bowl, combine ground beef and pork, breadcrumbs, milk, egg, 1/2 cup grated Parmesan, minced parsley, minced garlic, 1 tsp kosher salt, and 1/2 tsp black pepper. Mix gently with your hands or a fork until just combined — avoid overworking to keep meatballs tender. Cover and refrigerate 15–30 minutes to let the breadcrumbs absorb moisture (optional but recommended).

Form

Preheat oven to 375°F (190°C) if you prefer baking. Roll mixture into 1 1/4-inch to 1 1/2-inch meatballs (makes about 18–20). Lightly place them on a rimmed baking sheet or plate while you heat the pan.

Pan-sear (recommended)

Heat a large skillet over medium-high heat and add 2 tbsp olive oil. When oil shimmers, add meatballs in a single layer without overcrowding. Brown on all sides, about 6–8 minutes total, turning carefully with tongs. Remove browned meatballs to a plate. They do not need to be fully cooked through; they will finish cooking in the sauce.

Or bake

If baking, place meatballs on a lightly oiled baking sheet and bake 18–22 minutes until internal temperature reaches 160°F (71°C).

Rigatoni & Pasta Water

Bring a large pot of water to a rolling boil. Add 1 tbsp kosher salt. Add 1 lb rigatoni and cook according to package instructions until al dente (usually 10–12 minutes). Reserve 1 cup of pasta cooking water before draining. Drain the pasta and set aside briefly; do not rinse.

Creamy Alfredo Sauce

In a large deep skillet or saucepan over medium heat, melt 4 tbsp unsalted butter. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant but not browned.

Pour in 1 1/2 cups heavy cream and bring to a gentle simmer, stirring occasionally. Simmer 3–4 minutes to slightly reduce and thicken.

Reduce heat to low. Gradually whisk in 1 cup finely grated Parmesan until smooth. If sauce seems too thick, whisk in reserved pasta cooking water, 1/4 cup at a time, until you reach a silky consistency that will coat the rigatoni (you may not need the full cup). Season with 1/2 tsp salt, 1/4 tsp freshly ground black pepper, and 1/8 tsp freshly grated nutmeg (optional). Taste and adjust seasoning.

Add the partially cooked/browned meatballs to the sauce, spooning sauce over them. Cover and simmer gently for 6–8 minutes until meatballs reach 160°F (71°C) and sauce has melded with meatball juices. If you baked the meatballs fully, add them to the sauce to heat through for 3–4 minutes.

Assemble & Finish

Add the drained rigatoni directly to the skillet with the sauce and meatballs. Toss gently using tongs or two large spoons to coat the pasta thoroughly. If the sauce needs loosening, add more reserved pasta water, a splash at a time, until desired saucy consistency is achieved (typically 2–4 tbsp).

Stir in 2 tbsp chopped parsley and 1/4 cup extra grated Parmesan. Taste and adjust salt and pepper. Let everything heat together 1–2 minutes so pasta absorbs sauce.

Serve immediately, dividing into 4 servings. Garnish with extra chopped parsley, additional grated Parmesan, and cracked black pepper to taste.