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
7 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Boil rigatoni in salted water until al dente, ~11 minutes. Reserve 1 cup pasta water, then drain.
Step 2
Brown ground beef in a large skillet over medium-high, breaking it up, until no pink remains, ~5 minutes.
Step 3
Stir in tomato paste and cook 1 minute until fragrant.
Step 4
Pour in wine and 0.5 cup pasta water. Simmer 3 minutes, then stir in cream.
Step 5
Add cooked rigatoni and 2 tbsp pecorino to the sauce. Toss over low heat until creamy, ~2 minutes.
Step 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)
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
