Rigatoni & Meatballs with Spicy Mushroom Tomato Sauce
Rigatoni & Meatballs with Spicy Mushroom Tomato Sauce
Method:
Preheat oven to 425F. Remove thawed meatballs from the package and place on a parchment-lined baking sheet
Bake meatballs until they reach an internal temperature of 155F. Remove from the oven and set aside to add to the sauce later.
In a heavy sauce pot, saute 1-2 large spoonfulls of mushroom spread or a handful of finely sliced crimini mushrooms in olive oil. After 4-5 minutes, add finely chopped garlic Once the garlic is soft and translucent, add tomato sauce and bring to a simmer, stirring regularly.
To make an extra-creamy tomato sauce, add 1/2 package of Saltspring Island Goat Cheese (we love the Hot Chili version!)
After the sauce has simmered for about 20 minutes, add the meatballs and turn to a low heat while you cook the pasta (about 7 minutes in a large pot of salted water at a heavy boil)
Strain the cooked pasta and add to sauce, cooking in the sauce pot for another minute to allow the sauce to coat and stick to the noodles. Garnish with fresh herbs and shaved Grana Padano cheese.