Name: Rigatoni with Mini Meatballs
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
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.

Photograph by Andrew Purcell

Rigatoni with Mini Meatballs

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