Rigatoni con Polpette and Arrabiata Sauce

a plate loaded with Rigatoni con Polpette and Arrabiata Sauce

Rigatoni con Polpette and Arrabiata Sauce – no doubt one of the best pasta dinners you can have. Casual yet sophisticated, this pasta dish is sure to please the entire family.

  • 1 lb rigatoni
  • Parmesan cheese grated
For Meatballs
  • 1 lb ground pork lean
  • 1 lb ground beef lean
  • 3/4 cup breadcrumbs
  • 2 eggs
  • 1 tbsp dried oregano
  • 2 tsp dried basil
  • 2 tsp dried dill
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • salt and pepper to taste
For Arrabiata Sauce
  • 2 tbsp olive oil
  • 1 large onion chopped
  • 5 cloves garlic minced
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 1 cup red wine I used Merlot
  • 19 oz crushed tomatoes
  • 1 cup chicken broth
  • 2 tbsp hot sauce I used Sriracha sauce but any hot sauce would work
  • 10 leaves fresh basil chopped
  • salt and pepper to taste


  • Preheat oven to 375 F degrees. Place parchment paper over a baking sheet or spray it with cooking spray.
  • In a medium bowl mix all the ingredients for the meatballs together well. Form the meatballs into small 1 inch balls. Mine were pretty small so I got about 60 meatballs. Place meatballs on prepared baking sheet and bake for about 30 minutes or until done.
  • In a Dutch oven or a large pot heat the olive oil. Add the onion and garlic and cook for about 5 minutes or until onion is soft and starts to brown a bit, make sure you don't burn it though. Stir in the dried oregano and red chili flakes. Add the wine and cook for another 5 minutes until the alcohol burns off a bit.
  • Stir in the crushed tomatoes, chicken broth, hot sauce, basil leaves and season with salt and pepper. Turn the heat down to medium-low and let this simmer for 10 minutes.
  • After 10 minutes you can start cooking the rigatoni according to package instructions. If you like your pasta al dente cook it for 2 minutes less than indicated on the package.
  • Add the meatballs to the sauce and simmer for another 10 minutes.
  • Pour the sauce and meatballs over the rigatoni, sprinkle some Parmesan cheese and basil over and serve.

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