Meatballs with Rosa Sauce

  • 10 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.

Serves 4