Rigatoni con Polpette and Arrabbiata Sauce

Rigatoni con Polpette and Arrabbiata 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.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 375 F degrees. Place parchment paper over a baking sheet or spray it with cooking spray.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Add the meatballs to the sauce and simmer for another 10 minutes.

Step 7

Pour the sauce and meatballs over the rigatoni, sprinkle some Parmesan cheese and basil over and serve.

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