These little rigatoni's are smothered in a creamy tomato basil garlic sauce and next to them are tender little chicken meatballs that just melt in your mouth. I'm tellin' ya -- this is a great weeknight meal or one to have when guests are coming over (which is always true with pasta dishes).
It's simple, quick and delicious!
Ingredients:
Meatballs:
- 1 lb ground chicken
- 1 cup Panko
- 1/2 cup milk
- 2 tablespoons sour cream
- 2 eggs
- 1/4 cup shredded onion (white or yellow)
- 1 clove garlic
- 2 tablespoons parsley
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
Pasta & Sauce:
- 1 box (lb) Mezzi Rigatoni
- 1/2 cup reserved pasta water
- 2 tablespoons basil (leave some for garnish)
- 1 tablespoon parsley (leave some for garnish)
- 4 cloves minced garlic
- 1/4 teaspoon hot pepper flakes
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt - 1/4 teaspoon herbs de provence
- 1 full jar of your favorite Tomato Basil or Tomato Garlic pasta sauce
- 1 cup heavy cream
- 1 cup mini mozzarella pearls
- Sprinkle of fresh Parmesan for garnish
Directions:
Meatballs:
1. Turn oven to Broil.
2. In a mixing bowl, combine the panko and milk -- let stand for a few minutes until it's all soaked through.
3. Next, add the rest of the ingredients to the bowl and gently mix. This honestly works best, using your hands here.
4. Once mixed, using a tablespoon - form little meatballs and put onto a sheet tray that has been sprayed with cooking spray or a little olive oil.
5. Pop them in the oven for only a few minutes about 4 -- but keep your eyes on them. They should be starting to get golden brown at the bottom and edges. Remove and let stand while you start the sauce.
Pasta & Sauce:
1. Get your pasta water boiling and cook al dente.
2. In a deep enough pan with edges - turn on your stove to medium low heat. Add the garlic, basil, parsley, hot pepper flakes, salt, pepper and herbs de provence to the pan with a little bit of olive oil. Once the garlic is aromatic, add the jar of pasta sauce. Stir for 2 minutes, and then add the cream. Place the lid on for about 5 minutes to start bubbling and simmering up together.
3. Next, add the meatballs into the sauce. Make a cozy little home for them.
4. Add the pasta to the sauce and slowly add the reserved pasta water. You may not want to use it all, or you may need to, if the sauce has thickened too much. Give a stir until everything is well coated.
5. Add in the mozzarella pearls -- I like to put the lid on to help them get all melty.
6. Sprinkle with the remaining basil, parsley and tad of Parmesan to garnish and dinner is served!
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