Creamy Beef Rigatoni
Ground beef simmered in a silky tomato-cream sauce, tossed with rigatoni. Pajata's delicate offal flavor is swapped for rich beef and cream—same soul, weeknight speed.
- Total time
- 25 min
- Servings
- 2
- Calories
- 680
- Protein
- 38g
Ingredients
- ½ lb ground beef
- 8 oz rigatoni
- 3 tbsp tomato paste
- ½ cup heavy cream
- ½ cup white wine (or chicken broth)
- ½ cup pecorino romano, grated
- 2 tbsp fresh parsley, chopped
Instructions
- 1
Boil rigatoni in salted water until al dente, ~11 minutes. Reserve 1 cup pasta water, then drain.
- 2
Brown ground beef in a large skillet over medium-high, breaking it up, until no pink remains, ~5 minutes.
- 3
Stir in tomato paste and cook 1 minute until fragrant.
- 4
Pour in wine and 0.5 cup pasta water. Simmer 3 minutes, then stir in cream.
- 5
Add cooked rigatoni and 2 tbsp pecorino to the sauce. Toss over low heat until creamy, ~2 minutes.
- 6
Divide between bowls. Top with remaining pecorino and fresh parsley. Serve hot.
Tools you’ll need
- large pot for pasta
- large skillet (12-inch preferred)
- wooden spoon
- measuring cups and spoons
- box grater (for pecorino)
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