Description
A hearty and comforting rigatoni pasta tossed in a rich, savory meat sauce simmered with tomatoes, onions, garlic, and Italian herbs.
Ingredients
Scale
- 12 oz rigatoni pasta
- 1 lb ground beef or Italian sausage
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp Italian seasoning
- 1/2 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 1/2 cup pasta water (reserved)
- Fresh basil or parsley for garnish
- Grated Parmesan cheese for serving
Instructions
- Cook rigatoni according to package directions. Reserve 1/2 cup pasta water, then drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened.
- Add garlic and cook for 30 seconds.
- Add ground beef or sausage, breaking it apart with a spoon. Cook until browned; drain excess fat if needed.
- Stir in tomato paste, Italian seasoning, basil, salt, pepper, and red pepper flakes.
- Pour in crushed tomatoes and bring to a simmer. Cook for 15–20 minutes, stirring occasionally.
- Add reserved pasta water to adjust thickness if needed.
- Toss cooked rigatoni into the sauce until well coated.
- Serve topped with Parmesan and fresh basil or parsley.
Notes
- Simmer sauce longer for deeper flavor.
- Use half beef, half sausage for richer taste.
- Add a splash of red wine while browning meat for extra depth.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 75mg