Rigatoni + Meatballs
I made this for the Super Bowl and it did exactly what it needed to do. Big pot. Loud flavors. Zero leftovers.
I don’t make meatballs often, but when I do, I want them browned properly and simmered in a sauce that actually tastes like something. This one delivers. It’s classic, yes — but confident. Deeply savory meatballs, tomato paste cooked until it’s brick red, wine for lift, basil at the end. The kind of pasta you bring to the table in the pot.
Ingredients
1 bag mezzi rigatoni
