Rustic Rigatoni with Meatballs

Rustic Rigatoni with Meatballs

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Prep Time: 40 Min
Cook Time: 1 Hour

Yields: 4 + Servings

What You Need

• 454g Rigatoni Pasta

MEATBALLS

• 340g Impossible Beef
• 2 cloves Garlic, crushed & minced
• 1/2 Yellow Onion, finely diced
• 1/4 C Fresh Parsley, chopped
• 1 1/2 Tbsp. Fresh Basil, rolled and thinly sliced (chiffonade)
• 2 Tbsp. Italian Breadcrumbs
• 1 Large, Free-Range Egg
• 1/4 C Grana Padano, finely shredded
• 1/2 Tsp. Red Pepper Flakes
• 1/4 Tsp. Himalayan Salt
• Cracked Pepper

SAUCE

• 3 Tbsp. EVOO
• 1 Tbsp. Pepperoncini in Chili Oil
• 4 cloves Garlic, crushed & minced
• 2 Shallots, diced
• 1 Yellow Onion, diced
• 2 stalks Celery, diced
• 1 Carrot, peeled & diced
• 1 Bell Pepper (not green), diced
• 2 Tbsp. Tomato Paste
• 1 C White Wine (I used a local Ontario Pinot Grigio)
• 796ml San Marzano Tomatoes
• 1/2 Can Boiling Pasta Water
• Handful Fresh Basil, torn 
• 2/3 Tsp. Himalayan Salt +
• Cracked Pepper
• GARNISH - Grana Padano, Basil

Directions

• Bring a large pot of cold, generously salted water to a boil and leave covered.
• MEATBALLS - Add everything to a mixing bowl and work together with your hands until combined. Using heaping tablespoon sized scoops, roll the mixture in to meatballs until you've used it all, transferring them to a parchment lined baking sheet. You should have around 15 meatballs of approximately equal size. Cover and refrigerate. ​

• ​Preheat your oven to 400 F
• SAUCE - Begin heating the EVOO, pepperoncini, and garlic, in a large skillet (large enough to accommodate the sauce / noods) set to just about medium. Once heated, let everything sizzle for 30 + seconds before adding the shallot, onion, celery, carrot, and bell pepper. Season generously with salt & pepper, stir, and let those veggies cook 15  minutes, stirring often. Stir in the tomato paste, another good pinch of salt, and continue to cook another couple of minutes. Pour in the wine and let that bubble away until reduced by at least half, about 5 minutes. Add the canned tomatoes and bust them up in the skillet. Fill your can to half with your boiling water, swish it around and pour that in the skillet as well. Bring the sauce to a boil and once boiled, reduce to a simmer and stir in your basil & salt. Cover for 25 minutes.​

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• Uncover your meatballs and let them sit at room temp for 5 ish minutes. Now, get them in to the oven to bake for 12 minutes, flip, and continue another 5 or so until golden on two sides and cooked through.
• Once your sauce has cooked for the 25 minutes, remove your cover and stir in your meatballs. At the same time, get your rigatoni in to the boiling water. Add a ladle of the boiling water to your sauce if needed. Taste your sauce and season it taste with salt prior to adding your noodles. Once the rigatoni is al dente, strain it directly in to the skillet with meatballs & sauce. Stir / toss to coat all of the noodles in your sauce, stirring continuously to release starches and get the sauce perfect. Remember, you have pasta water if needed to loosen things up. Once everything is coated beautifully, set the skillet off the heat and cover for 5 minutes.
• Serve your portions with a generous amount finely shredded grana padano and fresh basil. ENJOY!
• Refrigerate any remaining pasta in an airtight container for 4 days.

HAPPY VEG