Sausage Meatball Rigatoni

Prep time: 45 mins | Serves: 4

Ingredients:

•⁠ ⁠320g dried rigatoni

•⁠ ⁠400g good-quality sausage meat

•⁠ ⁠30g fine breadcrumbs

•⁠ ⁠20g finely grated Parmesan

•⁠ ⁠10g fresh parsley, finely chopped

•⁠ ⁠1 egg, lightly beaten

•⁠ ⁠20g milk

•⁠ ⁠15ml olive oil (for searing meatballs)

•⁠ ⁠15ml olive oil (for the sauce)

•⁠ ⁠1 small onion

•⁠ ⁠2 garlic cloves

•⁠ ⁠2 chopped tinned tomatoes

•⁠ ⁠80ml water or pasta cooking water

•⁠ ⁠2g dried oregano

•⁠ ⁠2g dried chilli flakes

•⁠ ⁠5g fine sea salt

•⁠ ⁠2g freshly ground black pepper

Method:

1.⁠ ⁠In a bowl, mix sausage meat, breadcrumbs, 20g Parmesan, milk, parsley, egg, 1g salt and a pinch of pepper until just combined. Roll into 18–20 small meatballs (about 20–25g each).

2.⁠ ⁠Heat 15ml olive oil in a large frying pan over medium-high heat. Sear meatballs 5–7 minutes, turning, until browned all over (they do not need to be fully cooked through). Transfer to a plate.

3.⁠ ⁠In the same pan, reduce to medium heat, add 15ml olive oil and the onion. Cook 5–7 minutes until soft and translucent. Add garlic, oregano and chilli flakes; cook 1 minute. Stir in passata, chopped tomatoes, 80ml water, 3–4g salt and pepper. Simmer 5 minutes.

4.⁠ ⁠Gently nestle meatballs into the sauce, cover loosely and simmer 12–15 minutes until the meatballs are cooked through and the sauce has thickened slightly. Adjust seasoning with more salt and pepper if needed.

5.⁠ ⁠Meanwhile, cook rigatoni in a large pan of well-salted boiling water until al dente (check packet time). Reserve about 100ml pasta water, then drain. Toss rigatoni through the meatball sauce, adding a splash of pasta water if needed to loosen and coat. Serve hot, topped with extra Parmesan and parsley.

Storage:

Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat gently in a pan over low heat with a splash of water until piping hot, or cover and microwave in short bursts, stirring in between.