20-Min Rigatoni with Spicy Beef & Tomato
Rigatoni alla pajata reimagined for the weeknight: ground beef browned with garlic, finished with crushed tomatoes and a pinch of chili heat. Ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 620
- Protein
- 32g
Ingredients
- 10 oz rigatoni
- ½ lb ground beef
- 14 oz crushed tomatoes
- 2 cloves garlic cloves, minced
- ½ tsp red pepper flakes
- ½ cup pecorino romano, grated
- 2 tbsp fresh parsley, chopped
Instructions
- 1
Boil salted water in a large skillet. Add rigatoni and cook until al dente, ~10 min. Reserve 1 cup pasta water, then drain.
- 2
Return skillet to medium-high heat. Add ground beef and cook, breaking it up with a spoon, until no pink remains, ~5 min.
- 3
Add minced garlic and red pepper flakes. Stir until fragrant, about 45 seconds.
- 4
Pour in crushed tomatoes. Simmer for 2 minutes, stirring occasionally.
- 5
Add cooked rigatoni back to the skillet with 0.5 cup reserved pasta water. Toss to coat, adding more water if needed for sauce.
- 6
Top with pecorino romano and fresh parsley. Serve immediately.
Tools you’ll need
- large skillet with lid
- wooden spoon
- measuring cups
- box grater
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