Rigatoni con Polpette and Arrabbiata Sauce

One of the best pasta dinners is Rigatoni con Polpette and Arrabbiata Sauce. Casual yet elegant, this pasta dish will please the whole family.  

– 1 pound ground pork  – 1 pound ground beef  – ¾ cup breadcrumb – 2 egg – 1 tablespoon dried oregano – 2 teaspoons dried basil – 2 teaspoons dried dill – 1 teaspoon garlic powder – 1 teaspoon onion powder – salt and pepper to taste – or Arrabbiata Sauce – 2 tablespoon olive oil – 1 large onion – 5 cloves garlic – 1 teaspoon dried oregano



Turn the oven on to 375°F. A baking sheet can be covered with parchment paper or cooking spray.  

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Combine all the meatball ingredients thoroughly in a medium-sized bowl. Make tiny, one-inch balls out of the meatballs.   

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Since mine were small, I got 60 meatballs. Put meatballs on baking sheet and bake for 30 minutes until done.  

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Heat olive oil in a Dutch oven or large pot. Add the onion and garlic and cook for 5 minutes until soft and browned, but don't burn it.   

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Mix in dried oregano and red chilli flakes. Continue cooking for 5 minutes after adding the wine to burn off the alcohol.  

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Add crushed tomatoes, chicken broth, hot sauce, basil leaves, and salt and pepper. Reduce heat to medium-low and simmer for 10 minutes.  

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For al dente pasta, cook it 2 minutes less than the package suggests. Simmer the meatballs in the sauce for 10 minutes.  

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Sprinkle Parmesan cheese and basil over rigatoni and serve with sauce and meatballs.  

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