Rigatoni with Sausage Meatballs the Editors of Publications International, Ltd.
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|
|1/3||cup grated Parmesan cheese|
- Cook rigatoni according to package directions. Drain; set aside.
- 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.
- Simmer 10 minutes. Stir in rigatoni. Sprinkle with Parmesan cheese.
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