Creamy Rigatoni with Meatballs

Instructions

1. 1

   Finely chop the onion, mince the garlic and finely grate the Parmesan. In a bowl, gently mix the ground beef, breadcrumbs, egg, 20 g Parmesan, ½ teaspoon salt and ¼ teaspoon black pepper. Shape into 20 small meatballs without packing them tightly.

2. 2

   Bring 3 liters water to a boil in a large pot. Meanwhile, heat the olive oil in a large, deep skillet over medium-high heat. Add the meatballs in a single layer and brown for 6–8 minutes, turning gently. Transfer to a plate; they will finish cooking in the sauce.

3. 3

   Reduce the skillet heat to medium. Add the onion and cook for 4–5 minutes, stirring, until softened. Stir in the garlic and oregano for 30 seconds. Add the crushed tomatoes, ½ teaspoon salt and ¼ teaspoon black pepper. Return the meatballs and any juices to the skillet. Cover and simmer gently over medium-low heat for 10–12 minutes, until the meatballs are cooked through, 160°F/71°C.

4. 4

   While the meatballs simmer, add the remaining 1 teaspoon salt to the boiling water. Cook the rigatoni for 2 minutes less than the package directions. Reserve 1 cup of the cooking water, then drain.

5. 5

   Stir the cream, remaining 20 g Parmesan, drained rigatoni and ½ cup reserved cooking water into the meatball sauce. Simmer gently, uncovered, for 2–3 minutes, folding everything together until the pasta is tender and coated in a creamy sauce. Add another splash of reserved cooking water if needed to loosen the sauce, then serve.