Meatballs in Cream Sauce with Rigatoni

Ingredients

For 4 servings

• ground beef20 oz
• rigatoni12 oz
• canned diced tomatoes1¼ can
• zucchini1 piece
• heavy cream12 tbsp
• parmesan cheese8 tbsp
• panko breadcrumbs8 tbsp
• egg2 piece
• garlic8 clove
• dried oregano2 tsp
• fresh basil8 sprig
• olive oil4 tbsp
• salt1 tsp

You'll need

pot · skillet · bowl

Method

1. 1

   Mix beef with panko, egg, oregano, half the garlic and salt.

   6 min · prep

2. 2

   Roll small meatballs and brown all over in oil, 7 minutes. Lift out.

   10 min · fry

3. 3

   Boil rigatoni in well-salted water. Save a mug of the water.

   12 min · boil

4. 4

   Fry grated zucchini and remaining garlic in the pan, 3 minutes.

   4 min · saute

5. 5

   Add tomatoes and cream, return meatballs, simmer 10 minutes.

   11 min · simmer

6. 6

   Toss the pasta through with splashes of pasta water until glossy.

   3 min · saute

7. 7

   Finish with parmesan and torn basil.

   2 min · rest