Ingredients

• 1 pkt Zafarelli Rigatoni
• 10 cherry tomatoes
• Salt and pepper, to taste
• 2 tbsp olive oil
• 100g tomato-based sauce
• 1 pinch of paprika or chilli powder
• Pecorino, to serve
• Thyme, to serve

For the meatballs:

• 2 tbsp Parmesan cheese
• 400g mince beef
• 1 small onion, grated
• 1 tbsp tomato paste
• 2 eggs
• 2 cloves of garlic, crushed
• 2 tbsp fresh herbs (thyme/parsley)
• 4 tbsp fresh breadcrumbs

Method

1. Preheat oven to 180°C.
2. Mix the meatball ingredients together and roll into balls the size of a walnut. Place on a baking tray lined with paper and bake in the oven for 10 minutes.
3. Toss cherry tomatoes in olive oil and season with salt and pepper. Place them onto the baking tray with the meatballs and continue to cook for a further 8 – 10 minutes or until skins split.
4. Cook the pasta as per packet directions and drain.
5. Heat the tomato sauce and add paprika or chilli powder. Then add the meat balls and toss with the pasta and roasted cherry tomatoes.
6. Serve with freshly grated cheese and thyme and serve.

Preperation Time