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Rigatoni with Meatballs (Rigatoni con Polpettine)


Rigatoni with Meatballs (Rigatoni con Polpettine)

Rigatoni with Meatballs

Phaidon Press
Pasta and meatballs are classic comfort food. Here is a great recipe for rigatoni pasta with meatballs that has a wonderful meaty flavor and lots of herbs. The rigatoni, which is larger than penne pasta, really stands up to the heartiness of meatballs.

Reprinted with permission from The Silver Spoon: Pasta (Phaidon Press, 2009).

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes


  • 11 ounces ground meat
  • 1 sprig chopped flat leaf parsley
  • 1/2 garlic clove, chopped
  • 1 egg, lightly beaten
  • all-purpose flour, for dusting
  • 3 tablespoons olive oil
  • 1 onion, thinly sliced
  • 1 celery stalk, chopped
  • 1 carrot, chopped
  • 1 sprig chopped small fresh rosemary
  • 1 3/4 cups bottle strained tomatoes
  • 12 ounces rigatoni
  • 1/3 cup grated Parmesan cheese
  • salt and pepper


Combine the ground meat, parsley, and garlic in a bowl, then stir in the egg and season with salt and pepper. Shape the mixture into small meatballs, dust with flour, and set aside. Heat the oil in a pan, add the onion, celery, carrot, and rosemary and cook over low heat, stirring occasionally, for 5 minutes. Then add the meatballs, and increase the heat to medium. Cook until the meatballs are lightly browned all over, add the bottle strained tomatoes and season with salt.

Lower the heat, cover and simmer, stirring occasionally, for about 40 minutes. Cook the rigatoni in a large pan of salted boiling water until al dente, then drain, and tip into the pan with the meatballs. Mix well and heat through for 2 minutes. Transfer to a warm serving dish and sprinkle with the parmesan.

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