How to Make Creamy Tomato Rigatoni Pasta
- cook TIME 15 mins
- prep TIME 10 mins
- total TIME 25 mins
Ingredients (18)
- 5 oz 85% lean ground beef
- 18 oz cooked rigatoni pasta
- 8 oz white mushroom
- 2 oz onion
- 1 cup homemade tomato sauce
- 0.5 oz parmesan cheese sliced
- 1/2 cup unsalted chicken broth
- 2 fl oz white wine
- 1/2 cup whole milk
- 4 tbsp heavy cream
- 1 tbsp unsalted butter
- 1/2 tbsp all-purpose flour
- 1 tbsp garlic minced
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- 2 tbsp parsley chopped
- 1 tsp thyme
INSTRUCTIONS
On a medium heat pan, add 1 tbsp unsalted butter, 2 oz onion, and 1 tbsp garlic. Cook until the onion is translucent and the garlic is fragrant, about 1 minute.
In the same pan, add 8 oz white mushrooms, and stir fry for 3 minutes.
Continue to add 5 oz 85% lean ground beef, 1/2 tsp pepper, 3/4 tsp salt, 1/2 tsp paprika, 1/2 tbsp all-purpose flour, and 1 tsp thyme. Sauté for 2 minutes.
Pour 1 cup homemade tomato sauce and 2 fl oz white wine into the pan. Cook until the wine has evaporated, about 1 minute.
In the same pan, add 1/2 cup unsalted chicken broth and 1/2 cup whole milk. Bring the mixture to a boil, then lower the heat and continue to cook for another 4 minutes. Stir in 4 tbsp heavy cream. Mix well.
Add 18 oz cooked rigatoni and toss it in the sauce for 1 minute until the pasta is evenly coated.
Sprinkle 2 tbsp chopped parsley and 0.5 oz sliced parmesan cheese. Enjoy.