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Chicken Meatball Rigatoni with Fresh Tomato & Basil

Your ready-made chicken meatballs turn discounted rigatoni and Washington-season tomatoes into a bright, basil-scented weeknight dinner.

Generated image of the dish
  • Total time: 35 min
  • Servings: 2 servings
  • Estimated total cost: $6
  • Calories per serving: 610 cal
  • Stovetop

Ingredients

  • Private Selection® Italian Rigatoni
    6 ounces dry $1.67
  • Costco chicken meatballs, refrigerated and fully cooked
    8 ounces
  • Fresh Roma tomatoes
    1 pound $1.99
  • Kroger® Peeled Garlic
    3 cloves (about 0.3 ounce) $3.69
  • Simple Truth Organic® Basil
    0.5 ounce $2.79
  • Extra-virgin olive oil
    1 tablespoon
  • Diamond Crystal Salt flakes
    5 tablespoons, divided
  • Black pepper
    1/4 teaspoon
  • Da Vinci Chianti Italian Red Wine
    1 bottle $15.99

Instructions

  1. Core and cut 1 pound Roma tomatoes into 1/2-inch pieces, keeping their juices. Mince 3 peeled garlic cloves.

  2. Bring 2 quarts water to a boil in a pot while you start the sauce.

  3. Heat 1 tablespoon olive oil in a wide, deep skillet over medium heat. Add the minced garlic and stir for 30 seconds, just until fragrant.

  4. Add the chopped tomatoes and their juices, 1 1/2 teaspoons Diamond Crystal Salt flakes, and 1/4 teaspoon black pepper. Simmer uncovered over medium-low heat for 12–15 minutes, stirring occasionally and pressing the tomatoes with a spoon until they form a chunky sauce.

  5. Meanwhile, add 4 tablespoons plus 1 1/2 teaspoons Diamond Crystal Salt flakes to the boiling water. Add 6 ounces dry rigatoni and cook for 1 minute less than the package’s al dente timing, then drain. The measured cooking-water salt seasons the pasta; most is discarded with the water.

  6. Stir 8 ounces refrigerated, fully cooked chicken meatballs into the tomato sauce. Cover and simmer gently for 6–8 minutes, stirring once, until the centers reach 165°F. If the sauce becomes too thick, add 2 tablespoons water.

  7. Add the drained rigatoni to the skillet and toss over medium heat for 1–2 minutes, until tender and coated. Tear 0.5 ounce basil leaves, reserving a few torn leaves for serving, and fold the rest into the pasta.

  8. Divide the rigatoni, meatballs, and sauce between two shallow bowls. Scatter the reserved basil over each serving.

Want more detail? See the temperature guide.

Drink pairing: Chianti’s lively acidity complements the fresh tomato sauce and savory chicken meatballs.

Wine picks:

  • Da Vinci Chianti Italian Red Wine $15.99 1 bottle
  • Ruffino Riserva Ducale Chianti Classico DOCG Italian Red Blend Wine $26.99 1 bottle

Why it works: Chianti is a natural match for the bright, juicy tomato sauce: its acidity keeps the pasta lively while savory red-fruit and herbal notes complement the basil and chicken meatballs. The Riserva option adds extra structure and depth without overwhelming this weeknight dish.

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You asked

parmersan cheese worth adding?

Careme

Yes—Parmesan adds savory depth and works well with the tomato, basil, and parsley. Start with 2 tablespoons freshly grated Parmesan total for the two servings, sprinkled on after plating. Taste before adding any more salt—the meatballs and Parmesan already contribute plenty.

You asked

I have basil too. Also what temperature for the simmering the meatballs

Careme

Use both: stir in the basil and 1 tablespoon chopped Italian parsley after turning off the heat. Add a little more parsley on top if you like. For the meatballs, keep the sauce at a gentle simmer over medium-low heat—small, occasional bubbles, not a rolling boil. That’s roughly 185–205°F for the sauce. For refrigerated, fully cooked meatballs, cover and simmer about 6–8 minutes, checking that the center reaches 165°F. Larger meatballs may take longer; follow the package directions if they differ.

You asked

i have some italian parsley would that help?

Careme

Yes—Italian parsley adds freshness and balances the rich meatballs. For 2 servings, finely chop 2 tablespoons of leaves and tender stems. Stir most in after turning off the heat, then sprinkle the rest over the bowls. Use it instead of basil if that’s what you have, or alongside a smaller amount of basil.

You asked

that seems like too much salt for 2% salinity in the pasta water?

Careme

It looks high by volume, but the pasta-water amount is approximately correct for 2% salinity: - 2 US quarts water ≈ 1,893 grams. - 2% of that is about 38 grams salt. - Assuming Diamond Crystal weighs 2.8 grams per teaspoon, 4 tablespoons plus 1½ teaspoons ≈ 38 grams. The listed 5 tablespoons also included the separate sauce salt. Flake density varies, so weighing is more reliable. That said, 2% isn’t necessary here. I’d use 19 grams salt in the pasta water—about 1%—and start with just ½ teaspoon in the sauce, tasting after adding the already-seasoned meatballs.

Recipe score: 8/10

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