Classic Rigatoni with Sausage Meatballs: A Simple & Delicious Recipe

INGREDIENTS

8 ounces uncooked rigatoni 1/2 pound bulk mild Italian sausage 1/2 pound ground chuck 1 small onion, chopped 1 can (141/2 ounces) diced tomatoes, undrained 1 can (6 ounces) tomato paste 1/2 teaspoon dried oregano leaves 1/4 teaspoon salt 1/3 cup grated Parmesan cheese

PREPARATION:

1. Cook rigatoni according to package directions. Drain; set aside.
2. Form sausage into small marble-size meatballs. Brown meatballs in large skillet over medium-high heat 3 minutes, stirring frequently. Remove from skillet. Add ground chuck and onion; cook until no longer pink, stirring to separate meat. Drain fat. Stir in meatballs, tomatoes with juice, tomato paste, oregano and remaining 1/4 teaspoon salt.
3. Simmer 10 minutes. Stir in rigatoni. Sprinkle with Parmesan cheese.

This recipe appears in: Italian