Rigatoni with meatballs and a rich vegetable sauce

Name: rigatoni with meatballs and a rich vegetable sauce
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 300 g rigatoni pasta; 2 el traditional olive oil; 12 Dutch beef balls Scale; 450 g deep frozen Italian vegetable pancake; 400 g peeled canned tomatoes; 2 tl dried oregano; 295 g grilled red peppers in a pot

Pasta with tomato, vegetables and beef balls.

Ingredients

Directions

Cook the rigatoni al dente according to the instructions on the package. Drain and drain.
Meanwhile, heat the oil in a frying pan and fry the beef balls for 10 min. On medium heat around brown and cooked.
In the meantime, heat the oil in a skillet and fry the vegetables from the vegetable pan in 8 minutes on medium heat.
After 3 minutes add the peeled tomatoes and possibly the oregano and scoop. Season with pepper and salt.
Drain the peppers and cut into strips. Scoop through the sauce and turn off the heat. Spoon the pasta through the sauce and spread the balls over it.