Rigatoni con Polpette and Arrabbiata Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rigatoni topped with homemade meatballs in a bold, spicy arrabbiata sauce made with red wine and tomatoes. This is casual yet refined, satisfying enough for family dinner and impressive enough for guests.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 pound rigatoni
- Parmesan cheese (grated)
- 1 pound ground pork (lean)
- 1 pound ground beef (lean)
- ¾ cup breadcrumbs
- 2 eggs
- 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
- 2 tablespoon olive oil
- 1 large onion (chopped)
- 5 cloves garlic (minced)
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 1 cup red wine (I used Merlot)
- 19 ounce crushed tomatoes
- 1 cup chicken broth
- 2 tablespoons hot sauce (I used Sriracha sauce but any hot sauce would work)
- 10 leaves fresh basil (chopped)
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 1h
- Sodium
- 861mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 959mg
- Calcium
- 143mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 861MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.