20-Min Creamy Beef & Tomato Rigatoni
A TikTok-friendly take on Roman rigatoni alla pajata: ground beef, tomato, and cream in one skillet, ready in 20 minutes. No offal required—just savory, indulgent comfort.
- Total time
- 18 min
- Servings
- 2
- Calories
- 620
- Protein
- 32g
Ingredients
- ½ lb ground beef
- 8 oz rigatoni
- 1 can (14 oz) canned crushed tomatoes
- ½ cup heavy cream
- ½ cup pecorino romano, grated
- 2 tbsp fresh parsley, chopped
Instructions
- 1
Boil salted water in a large skillet over high heat. Add rigatoni and cook until al dente, ~10 minutes.
- 2
While pasta cooks, heat 1 tbsp olive oil in a separate skillet over medium-high. Brown ground beef, breaking it up with a spoon, ~5 minutes.
- 3
Pour in crushed tomatoes and cream. Stir well. Bring to a gentle simmer and cook 2 minutes.
- 4
Drain pasta, reserving 1 cup pasta water. Add pasta to the sauce and stir.
- 5
Add pasta water a splash at a time until sauce coats noodles lightly. Fold in half the pecorino.
- 6
Divide between bowls. Top with remaining pecorino and parsley. Serve hot.
Tools you’ll need
- large skillet (12 inches)
- medium skillet (10 inches)
- wooden spoon
- pasta spoon or tongs
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