Rigatoni & Penn Mac's Meatballs in San Marzano Sauce

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30 Minute Cooking Time
Rigatoni and Meatballs in San Marzano Sauce
1 Package Giuseppe Cocco Rigatoni
1 Cup Grated Romano Cheese
1 Container Penn Mac's Pasta Meatballs
2 Cloves of Finely Chopped Garlic
2 Tablespoons of Extra Virgin Olive Oil
2-28oz Cans Lavalle San Marzano Whole Tomatoes
1-4 oz. Can Lavalle Tomato Paste and 1 Can of Water
1 Heaping Teaspoon Dried Basil
Salt & Pepper
1.) Take your Meatballs out of the freezer, so they may thaw a bit, Chop your 2 Garlic Cloves and Strain or Mash the 2 Cans of Lavalle Whole Tomatoes.
2.) Add 2 Tablespoons of Extra Virgin Olive Oil to a large stockpot over medium heat.
3.) Add your 2 Chopped Garlic Cloves to the heated oil and press down with a wooden spoon to release the flavors.
One or two minutes ia all it takes till soft.
(Be careful not to burn the Garlic, your sauce will turn brown)
4.) Add the Strained Tomatoes and 1 can of Lavalle Tomato Paste, then 1 Can of Water and stir well.
5.) Add the 1 Can of Tomato Paste, then 1 Can of Water and stir well.
6.) Now it's time to add your Meatballs, stir again (keep your stockpot on medium heat, stirring occasionally) After 10 minutes,
add Salt and Pepper to your taste, stir again and Simmer again for another 5 minutes.
7.) This is a good time to start your pasta. Fill a large stockpot with cold water.
Turn your heat on high. Let it go.
8.) Back to your sauce Pot- Sprinkle in a 1 Cup of Grated Romano Cheese, stir well,
simmer again for another 5 minutes.
9.) Add about a heaping Teaspoon of the Dried Basil, stir and turn your heat down low to a simmer,
till your pasta is done. (Simmering your sauce will infuse all the flavors together)
10.)Your pasta water should be at a rolling boil before you add a generous amount of Salt, then add your Rigatoni,
stirring occasionally. Cook til al dente', approximately 10 minutes.
11.) Drain your rigatoni, and return the pasta to the stock pot, add 1 ladle of sauce to the pasta
to prevent it from sticking together.
12.) Plate up your Rigatoni and add your sauce to individual plates.