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Category: Pasta - Meat
Prep Time: Cook Time: Total Time:
1/2 cup fresh white bread crumbs
1/2 cup milk
3/4 lb bulk mild Italian sausage
3/4 lb ground beef (85% lean)
1 medium onion, coarsely grated
1 cup grated Parmesan cheese, divided
1/4 cup chopped fresh parsley
1 tsp salt, divided
1/2 tsp crushed red pepper, divided
12 oz. rigatoni
1/4 cup butter
2 large garlic cloves, minced
2/3 cup vodka or chicken broth
1 cup canned crushed tomatoes
3/4 cup whipping cream
1/4 tsp black pepper
Heat oven to 425. Combine bread crumbs and milk in large bowl; let stand 5 minutes. Mix in sausage, ground beef, onion, 1/2 cup of the cheese, parsley, 1/2 tsp of the salt and 1/4 tsp of the crushed red pepper until well-blended. Shape into 24 (1 3/4 inch) balls. Place on rimmed baking sheet. Bake 10 to 15 minutes or until cooked through and no longer pink in center. Cover loosely with foil. Cook rigatoni in large pot of boiling salted water according to pkg directions; drain.
Meanwhile, melt butter in medium saucepan over medium-low heat. Cook garlic 30 seconds or until fragrant. Stir in vodka; reduce until slightly thickened, about 5 minutes. Add tomatoes, cream, remaining 1/2 tsp salt, remaining 1/4 tsp crushed red pepper and black pepper; bring to a boil. Simmer 5 minutes. Spoon sauce over rigatoni; sprinkle with remaining 1/2 cup cheese. Top with meatballs. Serves 6
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ITALIAN SAUSAGE MEATBALL RIGATONI WITH VODKA-TOMATO SAUCE
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Category: Pasta - Meat
Prep Time: Cook Time: Total Time:
1/2 cup fresh white bread crumbs
1/2 cup milk
3/4 lb bulk mild Italian sausage
3/4 lb ground beef (85% lean)
1 medium onion, coarsely grated
1 cup grated Parmesan cheese, divided
1/4 cup chopped fresh parsley
1 tsp salt, divided
1/2 tsp crushed red pepper, divided
12 oz. rigatoni
1/4 cup butter
2 large garlic cloves, minced
2/3 cup vodka or chicken broth
1 cup canned crushed tomatoes
3/4 cup whipping cream
1/4 tsp black pepper
Heat oven to 425. Combine bread crumbs and milk in large bowl; let stand 5 minutes. Mix in sausage, ground beef, onion, 1/2 cup of the cheese, parsley, 1/2 tsp of the salt and 1/4 tsp of the crushed red pepper until well-blended. Shape into 24 (1 3/4 inch) balls. Place on rimmed baking sheet. Bake 10 to 15 minutes or until cooked through and no longer pink in center. Cover loosely with foil. Cook rigatoni in large pot of boiling salted water according to pkg directions; drain.
Meanwhile, melt butter in medium saucepan over medium-low heat. Cook garlic 30 seconds or until fragrant. Stir in vodka; reduce until slightly thickened, about 5 minutes. Add tomatoes, cream, remaining 1/2 tsp salt, remaining 1/4 tsp crushed red pepper and black pepper; bring to a boil. Simmer 5 minutes. Spoon sauce over rigatoni; sprinkle with remaining 1/2 cup cheese. Top with meatballs. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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