Rigatoni With Meatballs And A Dollop Of Ricotta

Ingredients

Extra virgin olive oil (EVOO), for drizzling, plus 2 tablespoons

1/4 pound pancetta, finely diced

1 1/2 pounds ground pork

Salt and pepper

1/2 cup plain breadcrumbs (a couple of handfuls)

1/3 cup grated Pecorino Romano cheese, plus some to pass at the table

1/4 cup whole milk

2 eggs, lightly beaten

Freshly grated nutmeg (about 1/4 teaspoon)

A couple of pinches of ground cloves

1 1/2 teaspoons fennel seeds (1/2 palmful)

4 large cloves garlic, finely chopped or grated, divided

1 medium onion, finely chopped

1 teaspoon crushed red pepper flakes

2 tablespoons tomato paste

2/3 cup dry red wine (eyeball it)

1 can Italian crushed tomatoes or puree (28 ounces)

1 cup chicken stock

1 pound rigatoni or penne or whole wheat or whole grain rigatoni or penne

2 tablespoons butter, cut into small pieces (optional)

1 cup fresh ricotta cheese or sheep’s milk ricotta cheese

2 tablespoons fresh thyme leaves, finely chopped

Instructions:

Step 1:

Pre-heat the oven to 400˚F.

Place a large pot of water on the stove and bring it to a boil for the pasta.

Step 2:

Heat a large skillet or Dutch oven over medium-high heat with a drizzle of EVOO.

When hot, add the pancetta and crisp for 3 minutes.

Remove, turn down the heat to low and cool the pancetta.

Step 3:

Place the meat in a large mixing bowl and season with a little salt and lots of pepper.

Combine the breadcrumbs, cheese and milk in a small bowl and moisten the breadcrumbs by combining well with the milk.

Add more breadcrumbs and cheese if the mixture feels too wet.

You want it barely dampened in consistency.

Step 4:

Add the breadcrumb mixture to the meat along with pancetta, egg, nutmeg, cloves, fennel and two cloves of the finely chopped or grated garlic.

Mix very well to combine. Drizzle a little EVOO over the combined mixture just before you begin to roll the balls.

Form medium size balls about 2 inches wide and place on a baking sheet lined with parchment paper.

Step 5:

Raise the heat on the pan you cooked the pancetta in to medium and add 2 additional tablespoons of EVOO, a couple turns of the pan.

Add the onion, season with salt and pepper and cook for 8 minutes, stirring occasionally.

Add the remaining two cloves of garlic and the crushed red pepper flakes, stir for 2 minutes more, then add the tomato paste and stir for 1 minute, until fragrant.

Add the wine and reduce for a couple of minutes; stir in the tomatoes and bring the sauce to a bubble, then reduce the heat to simmer.

Step 6:

Place the meatballs in the oven and roast for 12 minutes, or until golden and cooked through.

Step 7:

Salt the pasta water and cook the pasta to al dente.

Just before draining the pasta, add some starchy cooking water to a serving bowl.

Add the pasta to the serving bowl and toss with butter, if using, and half of the sauce.

Step 8:

Add the meatballs to remaining sauce and toss to coat.

Serve the meatballs with the pasta in shallow bowls, topped with a scoop of ricotta garnished with chopped fresh thyme for mixing-in.

Step 9:

Serve with a celery, arugula and flat leaf parsley salad dressed with lemon juice and EVOO, salt and pepper or another green salad of choice.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of meat for the meatballs?

Yes, you can substitute ground pork with ground beef, turkey, chicken, or a combination of meats according to your preference.

The flavor and texture may vary slightly depending on the meat chosen.

Is it necessary to use pancetta in the meatball mixture?

Pancetta adds a unique flavor to the meatballs, but if you don’t have it or prefer not to use it, you can omit it without significantly altering the overall taste of the dish.

Alternatively, you can substitute it with bacon for a similar flavor profile.

Can I make the meatballs ahead of time and freeze them?

Yes, you can prepare the meatballs in advance and freeze them for later use.

After forming the meatballs, place them on a baking sheet and freeze until firm, then transfer them to a freezer-safe container or bag.

Thaw them in the refrigerator overnight before cooking.

What can I use instead of red wine in the sauce?

If you prefer not to use wine or don’t have any on hand, you can substitute it with beef or vegetable broth for added flavor.

Alternatively, you can omit the wine entirely and increase the amount of chicken stock or tomato sauce for the desired consistency.

Can I skip adding the ricotta dollop?

While the ricotta adds a creamy texture and richness to the dish, you can omit it if desired.

However, the ricotta adds a delicious contrast to the savory meatballs and sauce, so it’s recommended to include it if possible.

How can I make this recipe vegetarian?

To make a vegetarian version, you can replace the ground pork with a plant-based ground meat alternative or use a mixture of cooked lentils, mushrooms, and breadcrumbs seasoned with Italian herbs for the meatballs.

Can I use a different type of cheese instead of Pecorino Romano?

Yes, you can substitute Pecorino Romano with Parmesan cheese or Asiago cheese for a similar flavor profile.

What can I use instead of pancetta if I don’t have it?

If pancetta is unavailable, you can substitute it with diced bacon or omit it entirely for a lighter version of the dish.

How do I know when the meatballs are cooked through?

The meatballs should be golden brown and have an internal temperature of 160°F (71°C) when fully cooked.

You can use a meat thermometer to ensure they are cooked properly.

Can I make the meatballs smaller or larger than the recommended size?

Yes, you can adjust the size of the meatballs according to your preference.

Just be mindful of cooking time adjustments, as smaller meatballs will cook faster and larger meatballs will take longer.

Do I need to use whole milk for the meatball mixture?

Whole milk provides richness to the meatball mixture, but you can use low-fat or skim milk if preferred.

The texture may vary slightly, but it will still work well.

Is it necessary to use dry red wine in the sauce?

While red wine adds depth of flavor to the sauce, you can omit it if desired or replace it with an equal amount of beef or vegetable broth for a non-alcoholic version.

Can I freeze the meatballs before cooking?

Yes, you can freeze the formed meatballs on a baking sheet until firm, then transfer them to a freezer-safe container or bag for up to 3 months.

Thaw in the refrigerator overnight before cooking.

How can I prevent the ricotta from becoming too watery when serving?

To prevent watery ricotta, use fresh ricotta cheese and drain any excess liquid before serving.

You can also mix the ricotta with a little lemon zest and salt to enhance its flavor and texture.

Can I make the sauce ahead of time?

Yes, you can prepare the sauce in advance and store it in the refrigerator for up to 3 days.

Reheat it gently on the stove before serving, and adjust the seasoning if necessary.