Of all the types of pasta on the planet – at lease those we’ve actually tried from the 350 or so in existence – Hubby’s favorite pasta has to be a toss-up between Penne and Rigatoni. If I had to pick between the two, I like Rigatoni for the ridges that seems to help whatever sauce used to cling to the pasta better.
While we tend to think of pasta as Italian, noodles made with different kinds of grain have been a part of Chinese cooking for more than 7,000 years.
With a few simple ingredients that you might already have in your pantry, in the time it takes to boil noodles, a satisfying supper can be on the table. Add some warm garlic bread and a very basic salad of leafy green with tomato wedges, and the meal is complete.
What to do with leftovers? Spread this pasta dish out in a casserole dish, add more Italian tomatoes, cover and bake for about 30 minutes at 375 degrees. It’s two meals in one.
Rigatoni with Meatballs
1 bag (16 oz) Rigatoni Pasta
1 teaspoon Kosher Salt
1 Bag Frozen Meatballs(Johnsonville makes a great Italian Meatball)
1 Jar Roasted Garlic Pasta Sauce
1 Can Dice Italian Tomatoes
1/4 Cup Red Wine, more if desired
1/2 Cup Grated Parmesan Cheese, more if desired (Not the powdery stuff in the green can)
Bring a large pot of water to a boil. Add salt, stir until dissolved.
While water comes to a boil, empty frozen meatballs into a large stockpot. Pour pasta sauce over meatballs. Empty tomatoes, juice and all, over meatballs. Pour wine into the now empty jar of pasta sauce. Secure with lid, shake well to gather any remaining sauce into the wine. Pour into stockpot.
Bring meatballs and sauce to a low boil over medium-high heat. Lower heat and allow to simmer until ready to serve. (Meatballs need to simmer in a low boil for 20 minutes to heat through).
Once water is at a strong boil, add pasta and stir well to encourage “dancing about” in the water. Pasta should be cooked through while still firm to the bite in about 15 minutes.
Drain pasta and place in a large serving bowl. Pour meatballs in sauce over pasta. With a large serving spoon, gently mix sauce into pasta.
Serve with more grated Parmesan Cheese to pass at the table.