Heat a pot of salted water to boiling. Add rigatoni and cook until al dente (about 10 minutes).
Meanwhile, pour the pasta sauce into a medium sauce pan. Add desired amount of frozen meatballs to sauce. Cook over medium to low heat for 7-10 minutes until heated through.
When rigatoni is ready, use a slotted spoon to add rigatoni to sauce and meatballs. Then, add a 1/4 to 1/2 cup of pasta water and stir. Finally, add a drizzle of olive oil and 1-2 tbsp of unsalted butter and stir until combined.