- 12 oz. bag Mama Lucia Italian-Style Meatballs
- 24 oz. jar vodka or rosa sauce for pasta
- 8 oz. rigatoni pasta, cooked according to package directions
- 3 1/4 oz. can pitted ripe olives, drained
- 1 c. baby arugula tossed with a little olive oil
Cook meatballs in sauce in skillet over medium heat. Serve over pasta. Top with olives and arugula if desired.