This Sunday sauce-style pasta is like a heartwarming hug, perfect after a long day. The ridges on the rigatoni pasta ensure no sauce gets left behind. Time to dig in!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Crushed Tomatoes with Garlic and Onion
Italian Breadcrumbs(ContainsWheat/Blé, Milk/Lait, Egg/Oeuf, Sesame/Sésame, Soy/Soja, Sulphites/Sulfite)
Basil Pesto(ContainsMilk/Lait, Soy/Soja)
Salt and Pepper*
Before starting, wash and dry all produce.
Add 10 cups water and 2 tsp salt to a large pot. (NOTE: use the same for 4 ppl). Cover and bring to a boil over high heat. While the water comes to a boil, roughly chop parsley. Peel, then mince or grate garlic.
Combine pork, garlic, Italian breadcrumbs, half the Italian Seasoning, half the pesto, half the Parmesan and 1/4 tsp salt (dbl for 4 ppl) in a large bowl. Season with pepper. Roll mixture into 12 equal meatballs (24 meatballs for 4 ppl).
Add rigatoni to the boiling water. Cook, stirring occasionally, until tender, 9-10 min. Reserve 1/2 cup pasta water (dbl for 4 ppl). Drain and return to the same pot, off heat.
While the rigatoni cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then meatballs. Pan-fry, turning meatballs often, until golden-brown on all sides, 2-3 min. Add mirepoix. Cook, stirring often, until softened, 2-3 min.
Add crushed tomatoes, reserved pasta water, tomato sauce, remaining Italian Seasoning and remaining pesto to the meatballs. Season with salt and pepper. Cook, stirring often, until slightly thickened and meatballs are cooked through, 2-3 min.**
Divide rigatoni between bowls. Top with meatballs and Sunday sauce. Sprinkle parsley and remaining Parmesan over top.