Meatball Rigatoni with Vodka Sauce

Vodka Sauce

• 1 white onion, diced

• 1 can 28 oz and 1 can 15 oz crushed tomatoes

• 1 tbsp tomato paste

• 3 garlic cloves, minced

• half pint heavy cream

• 1/4 cup parmesan cheese, grated

• 3 tbsp fresh basil, chopped

• 3/4 cup Peppar Vodka

Meatballs

• 1/2 pound 80/20 beef

• 1/2 pound hot sausage

• 1 egg

• 1/2 cup italian breadcrumbs

• 1 tbsp dried basil

• 1 tbsp dried oregano

• 1 tsp dried sage

• 1 tbsp minced garlic

• North Eats Spinach Basil Pesto ( found on blog)

• 1 ball fresh mozzarella

• rigatoni noodles

• fresh basil sprigs

• fresh sliced parmesan cheese

• black pepper

The meatballs, pesto, and Vodka sauce can be made ahead of time.

To make sauce, add onions and a few tbsp olive oil to skillet, cook until soft.

Add tomato paste and cook 1 minute.

Add crushed tomatoes and garlic. Bring to a simmer.

Add Vodka, heavy cream, parmesan, and basil. Stir.

To make meatballs, add all ingredients to bowl and mix until combined. Don’t over mix.

Roll into golf ball size balls.

Add raw meatballs to sauce.

Cook in sauce until tender and no longer pink. About 30 minutes.

Boil noodles as package directs

Add noodles, sauce and meatballs to greased 9x13 in baking dish.

Dollop North Eats Pesto on top of noodles.

Tear mozzarella and place randomly around.

Add random sprigs of fresh basil and freshly ground black pepper.

Bake at 350 until cheese is browned and melty.

Enjoy!