One-Pot Sausage Meatball Pasta | Guest Recipes | Nigella's Recipes (2024)

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  RecipeTin Eats Dinner

1. Brown meatballs — Heat the oil over high heat in a large heavy-based pot. Add the sausage ‘meatballs’ and cook for 4–5 minutes, stirring regularly, until golden brown. Transfer to a bowl.
2. Sauté aromatics — Turn the heat down to medium–high. Discard all but 2 tablespoons of the fat in the pot, then return to the stove. Cook the onion, garlic, carrot, celery, bay leaf and rosemary for 3 minutes or until the onion is translucent.
3. Make sauce — Add the tomato paste and cook for 1 minute. Add the crushed tomatoes, stock, water, salt, pepper, sausage meatballs and the rigatoni. Stir, let it come up to a simmer, then place the lid on and turn the heat down to medium–low so it is simmering gently.
4. Cook for 20 minutes, stirring every now and then so the base doesn’t catch. Take the pot off the stove, remove the lid and check to ensure the pasta is just about cooked. It should still be soupier than you want. Stir well for 10 seconds — the sauce will reduce quickly. It should still be quite saucy — more gets absorbed in the next step.
5. Cheese it! — Working quickly, smooth the surface, then sprinkle with the cheese. Put the lid back on, then leave the pot on the turned-off stove for 3 minutes or until the cheese melts.
6. Serve — Serve immediately, sprinkled with parsley, if desired.

1. Brown meatballs — Heat the oil over high heat in a large heavy-based pot. Add the sausage ‘meatballs’ and cook for 4–5 minutes, stirring regularly, until golden brown. Transfer to a bowl.
2. Sauté aromatics — Turn the heat down to medium–high. Discard all but 2 tablespoons of the fat in the pot, then return to the stove. Cook the onion, garlic, carrot, celery, bay leaf and rosemary for 3 minutes or until the onion is translucent.
3. Make sauce — Add the tomato paste and cook for 1 minute. Add the crushed tomatoes, stock, water, salt, pepper, sausage meatballs and the rigatoni. Stir, let it come up to a simmer, then place the lid on and turn the heat down to medium–low so it is simmering gently.
4. Cook for 20 minutes, stirring every now and then so the base doesn’t catch. Take the pot off the stove, remove the lid and check to ensure the pasta is just about cooked. It should still be soupier than you want. Stir well for 10 seconds — the sauce will reduce quickly. It should still be quite saucy — more gets absorbed in the next step.
5. Cheese it! — Working quickly, smooth the surface, then sprinkle with the cheese. Put the lid back on, then leave the pot on the turned-off stove for 3 minutes or until the cheese melts.
6. Serve — Serve immediately, sprinkled with parsley, if desired.