Rigatoni with Tomatoes and Meatballs
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 sprig thyme
- 1 sprig rosemary
- 1 shallot
- 2 garlic cloves
- 400 grams Millerighe Giganti pasta
- salt
- 400 grams mixed Ground meat
- freshly ground peppers
- 400 grams Cherry tomatoes
- 2 Tbsps olive oil
- 150 milliliters Vegetable broth
Preparation steps
1.
Rinse herbs, shake dry and chop finely. Peel the shallot and garlic and dice finely. Cook the rigatoni in boiling salted water until al dente. Rinse the tomatoes. Mix the ground meat with the herbs and season with salt and pepper. Shape into meatballs. Heat the oil in a pan and add the meatballs. Cook on all sides until golden brown.
2.
Add shallot and garlic and cook until translucent. Add tomatoes and deglaze with the broth. Season with salt and pepper and simmer for 6-10 minutes over medium heat. Adjust seasonings to taste and add the drained rigatoni to the sauce. Toss well and arrange on warmed plates. Serve with freshly grated Parmesan.
