Gemelli con Polpette & Arrabiata Sauce

  • Author: Adapted from Jo Cooks
  • Prep Time: 30
  • Cook Time: 60
  • Total Time: 1 hour 30 minutes


Who doesn’t love meatballs and Tomato Sauce? No one that I know. I especially like to make something with Marina’s Meatballs and Marina’s Italian Style Tomato Sauce. Cook up some Gemelli (or other pasta you like) and add a little hot pepper flakes, garlic and onion to make the Arrabiata sauce. Sprinkle some really good Parmesan Cheese over the pasta and meatballs and you will have a delicious meal. Enjoy!!


For Arrabiata Sauce

  • • 2 Tbsp. olive oil
  • • 1 large onion, chopped
  • • 5 cloves garlic, minced
  • • 1 tsp. fresh oregano
  • • Pinch of red chili flakes
  • • 1 cup red wine
  • • 24 oz. Marina’s Italian Style Tomato Sauce
  • • 2 Tbsp. hot sauce
  • • 10 fresh basil leaves, chopped
  • • Salt and pepper, to taste


  1. 1. In a Dutch oven or a large pot heat the olive oil. Add the onion and the garlic and cook for about 5 minutes or until onion is soft and starts to brown a bit, making sure not to burn it. Stir in the oregano and red chili flakes. Add the wine and cook for another 5 minutes until the alcohol burns off a bit.
  2. 2. Stir in Marina’s Italian Style Tomato Sauce, hot sauce, basil leaves, and season with salt and pepper. Turn the heat down to medium-low and let this simmer for 10 minutes.
  3. 3. After 10 minutes, you can start cooking the gemelli according to package directions. If you like your pasta al dente cook it for 2 minutes less than indicated on the package.
  4. 4. Add the meatballs to the sauce and simmer for another 10 minutes.
  5. 5. Pour the sauce and meatballs over the rigatoni, sprinkle some Parmesan cheese and basil over, and serve.

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