Monday, October 26, 2009

Rigatoni With Meatballs Recipe

Did you know today is World Pasta Day? I had no idea myself. I love pasta in any way shape or form. I am thrilled to be able to share with you this yummy recipe from the book THE SILVER SPOON: PASTA. I will be reviewing this book soon, so you'll want to come back and see what I think. Until then, cook up some of your own pasta goodness with this delicious recipe!


Rigatoni con Polpettine

Preparation time: 30 minutes

Cooking time: 1 hour

Serves 4

11 ounces ground meat

1 sprig chopped flat leaf parsley

½ 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 ¾ 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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