Rustic Rigatoni with Meatballs
This sauce is loosely based off of my mom's spaghetti sauce with cues from a good Bolognese. Heat from pepperoncini, loads of veggies, good wine & tomatoes, basil, tender rigatoni, and plump, juicy Impossible meatballs.
PREP TIME
40 minutes
COOK TIME
1 hour
INGREDIENTS
27
Serves: 4
Ingredients
- 454 grams454 grams454 grams Rigatoni Pasta
- 340 grams340 grams340 grams Plant-Based Ground Beef - Impossible
- 2 cloves2 cloves2 cloves Garlic, crushed & minced
- 0.5 whole0.5 whole0.5 whole Yellow Onion, finely diced
- 0.25 cup0.25 cup0.25 cup Parsley, chopped
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Basil, Fresh, rolled & sliced or torn
- 2 Tbsp2 Tbsp2 Tbsp Breadcrumbs, Italian
- 1 whole1 whole1 whole Egg, Large, Free-Range & Organic. Local is best!
- 0.25 cup0.25 cup0.25 cup Grana Padano Cheese, finely shredded
- 0.5 tsp0.5 tsp0.5 tsp Red Pepper Flakes
- 0.25 tsp0.25 tsp0.25 tsp Himalayan Pink Salt
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, A few good cracks from the mill
- 3 Tbsp3 Tbsp3 Tbsp Extra Virgin Olive Oil
- 1 Tbsp1 Tbsp1 Tbsp Peperoncini Peppers, in chili oil
- 4 cloves4 cloves4 cloves Garlic, crushed & minced
- 2 whole2 whole2 whole Shallot, diced
- 1 whole1 whole1 whole Yellow Onion, diced
- 2 whole2 whole2 whole Celery, diced
- 1 whole1 whole1 whole Bell Pepper, not green, diced
- 2 Tbsp2 Tbsp2 Tbsp Tomato Paste
- 1 cup1 cup1 cup White Wine, I used a local Ontario Pinot Grigio
- 796 ml796 ml796 ml San Marzano Peeled Tomatoes, Canned, + 1/2 can hot water
- 6 pieces6 pieces6 pieces Basil, Fresh, small handful
- 0.666 tsp0.666 tsp0.666 tsp Himalayan Pink Salt, More to Taste
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
Meatballs
Sauce
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Bring a large pot of cold, generously salted water to a boil and leave covered.
- MEATBALLS - Add everything to a mixing bowl and work together with your hands until combined. Using heaping tablespoon sized scoops, roll the mixture in to meatballs until you've used it all, transferring them to a parchment lined baking sheet. You should have around 15 meatballs of approximately equal size. Cover and refrigerate.
- Preheat your oven to 400 F
- SAUCE - Begin heating the EVOO, pepperoncini, and garlic, in a large skillet (large enough to accommodate the sauce / noods) set to just about medium. Once heated, let everything sizzle for 30 + seconds before adding the shallot, onion, celery, carrot, and bell pepper. Season generously with salt & pepper, stir, and let those veggies cook 15 minutes, stirring often. Stir in the tomato paste, another good pinch of salt, and continue to cook another couple of minutes. Pour in the wine and let that bubble away until reduced by at least half, about 5 minutes. Add the canned tomatoes and bust them up in the skillet. Fill your can to half with your boiling water, swish it around and pour that in the skillet as well. Bring the sauce to a boil and once boiled, reduce to a simmer and stir in your basil & salt. Cover for 25 minutes.
- Uncover your meatballs and let them sit at room temp for 5 ish minutes. Now, get them in to the oven to bake for 12 minutes, flip, and continue another 5 or so until golden on two sides and cooked through.
- Once your sauce has cooked for the 25 minutes, remove your cover and stir in your meatballs. At the same time, get your rigatoni in to the boiling water. Add a ladle of the boiling water to your sauce if needed. Taste your sauce and season it taste with salt prior to adding your noodles. Once the rigatoni is al dente, strain it directly in to the skillet with meatballs & sauce. Stir / toss to coat all of the noodles in your sauce, stirring continuously to release starches and get the sauce perfect. Remember, you have pasta water if needed to loosen things up. Once everything is coated beautifully, set the skillet off the heat and cover for 5 minutes.
- Serve your portions with a generous amount finely shredded grana padano and fresh basil. ENJOY!
- Refrigerate any remaining pasta in an airtight container for 4 days.
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About This Recipe
Show nutritional information
Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 828 |
| Fat: | 23 g |
| Carbohydrates: | 125 g |
| Protein: | 37 g |
| Cholesterol: | 14 g |
| Sodium: | 904 mg |
| Fiber: | 12 g |
| Sugars: | 16 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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