Rigatoni with Mini Meatballs
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 780
- Total Fat
- 37 grams
- Saturated Fat
- 16 grams
- Cholesterol
- 141 milligrams
- Sodium
- 874 milligrams
- Carbohydrates
- 84 grams
- Dietary Fiber
- 7 grams
- Sugar
- 14 grams
- Protein
- 30 grams
- Total: 35 min
- Active: 35 min
Ingredients
2 tablespoons extra-virgin olive oil, plus more for brushing
1 small onion
3 cloves garlic
1 tablespoon tomato paste
1 28-ounce can crushed tomatoes
8 ounces ground beef
1/4 cup plus 2 tablespoons grated Parmesan cheese, plus more for serving
2 tablespoons breadcrumbs
1 large egg
Kosher salt and freshly ground pepper
3/4 cup heavy cream
12 ounces rigatoni
Directions
- Preheat the broiler. Lightly brush a rimmed baking sheet with olive oil. Bring a large pot of water to a boil.
- Meanwhile, heat the 2 tablespoons olive oil in a separate large pot over medium heat. Chop half the onion and grate 2 garlic cloves. Add to the pot with the oil; cook, stirring, until softened, about 3 minutes. Stir in the tomato paste until toasted, 2 minutes. Add the crushed tomatoes and 1 1/2 cups water; reduce the heat to low and simmer, stirring occasionally, until reduced slightly, 10 to 15 minutes.
- Meanwhile, grate the remaining onion and garlic clove into a medium bowl. Add the beef, 1/4 cup Parmesan, the breadcrumbs, egg and a big pinch each of salt and pepper; mix well. Roll the meat into twenty 1-inch meatballs. Arrange on the baking sheet and broil until browned, 3 to 4 minutes.
- Stir the heavy cream into the tomato sauce. Transfer the meatballs to the sauce; simmer gently while you cook the pasta.
- Salt the boiling water well and add the pasta. Cook as the label directs for al dente; drain. Add the pasta to the sauce and cook, stirring, until well coated, about 2 minutes. Stir in the remaining 2 tablespoons Parmesan; season with salt and pepper. Serve with more Parmesan.