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Rigatoni with Pinenut and Pancetta Meatballs

Rigatoni with Pinenut and Pancetta Meatballs
Perfect for a midweek family meal !
Servings
4 people
Servings
4 people
Rigatoni with Pinenut and Pancetta Meatballs
Perfect for a midweek family meal !
Servings
4 people
Servings
4 people
Ingredients
Meatballs
Servings: people
Instructions
Meatballs
  1. In a pan lightly brown pinenuts, set aside. In same pan lightly fry pancetta, set aside. In a large bowl add remaining ingredients, crush or blitz pinenuts, finely chop pancetta and using clean hands combine into the bowl with other ingredients and shape into meatballs, set aside.
Sauce
  1. Drizzle oil in pan add garlic and cook for 30 seconds, add wine simmer for 5 minutes. Add remaining ingredients ( except rigatoni) and allow to simmer while you cook pasta and meatballs.
To Serve
  1. Cook rigatoni in boiling salted water according to packet directions. Heat oil in large pan and cook meatballs until browned ( do not cook all the way through as they will continue to cook when added to the sauce) once added to the sauce simmer for 5 minutes, drain pasta and toss gently through the sauce, serve with grated parmesan and picked basil leaves.
Recipe Notes

Grate parmesan cheese from the block, try not to buy pre-packaged. Blocked cheese will stay fresh longer if you change

the cling wrap at least once a week.

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