Rigatoni with Sausage Meatballs


Makes 4 servings


8 ounces uncooked rigatoni
1/2 pound bulk mild Italian sausage
1/2 pound ground chuck
1 small onion, chopped
1 can (141/2 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
1/3 cup grated Parmesan cheese


  1. Cook rigatoni according to package directions. Drain; set aside.
  2. Form sausage into small marble-size meatballs. Brown meatballs in large skillet over medium-high heat 3 minutes, stirring frequently. Remove from skillet. Add ground chuck and onion; cook until no longer pink, stirring to separate meat. Drain fat. Stir in meatballs, tomatoes with juice, tomato paste, oregano and remaining 1/4 teaspoon salt.
  3. Simmer 10 minutes. Stir in rigatoni. Sprinkle with Parmesan cheese.

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