Description
Spicy Rigatoni with Meat Sauce is a flavorful and comforting Italian pasta dish featuring al dente rigatoni tossed in a garlicky, spicy ground beef and tomato sauce enriched with heavy cream and fresh spinach. Perfect for a weeknight dinner, this recipe delivers a delightful kick from crushed red pepper flakes and is topped generously with Parmesan cheese for a satisfying meal ready in just 35 minutes.
Ingredients
Pasta
- 1 pound rigatoni pasta
Meat Sauce
- 1 pound ground beef
- 1 small onion, finely chopped (about ¾ cup)
- ½ teaspoon kosher salt
- 8 grinds fresh black pepper
- 3 cloves garlic, minced
- ½ to 1 teaspoon crushed red pepper flakes (adjust for desired spice level)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme or Italian seasoning
- 1 large can crushed tomato (approximately 28 ounces)
- ¾ cup heavy cream
Vegetables & Herbs
- 2 cups fresh spinach
- ¼ cup fresh parsley or basil, chopped
To Serve
- Parmesan cheese, freshly grated
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, about 12 minutes, according to package instructions. Before draining, reserve 2 cups of the starchy pasta water to use later in the sauce.
- Brown the Ground Beef: In a very large skillet or Dutch oven over medium to medium-high heat, add the ground beef. Break it up with a wooden spoon and cook for about 3 minutes until it starts releasing fat.
- Sauté Onions with Beef: Push the beef to one side of the skillet and add the finely chopped onions to the open space. Season both beef and onions with kosher salt and fresh black pepper. Cook them separately but in the same pan for about 10 more minutes until the beef is fully browned and the onions are caramelized.
- Add Aromatics and Spices: Move the beef and onions aside to create space in the center of the skillet. Add minced garlic, crushed red pepper flakes, dried oregano, and dried thyme or Italian seasoning. Cook for about 1 minute until fragrant. If desired, you can drain excess beef fat at this point.
- Add Tomato and Cream: Stir in the crushed tomatoes, heavy cream, fresh spinach, and chopped fresh herbs (parsley or basil). Mix well and bring the sauce to a simmer. Lower the heat as needed to keep the sauce gently bubbling. Let it simmer for about 15 minutes, allowing flavors to meld while the pasta finishes cooking.
- Combine Pasta with Sauce: Drain the cooked rigatoni and add it directly into the sauce. Toss to combine thoroughly. Gradually add the reserved pasta water, about half a cup at a time, to loosen the sauce and help it coat the pasta evenly. Use up to 2 cups of pasta water to achieve the desired consistency.
- Serve: Plate the sauced rigatoni and top generously with freshly grated Parmesan cheese. Garnish with extra fresh herbs and additional crushed red pepper flakes if desired. Serve immediately and enjoy your spicy, creamy Italian pasta dinner!
Notes
- Spice Level: The red pepper flakes add heat to the dish and can be adjusted according to your preference. Use ½ teaspoon for a mild kick or up to 1 teaspoon for a spicier flavor. Freshness of your pepper flakes will affect potency.
- Save the Starchy Cooking Water: The reserved pasta water is key for stretching and thinning the sauce, helping it cling perfectly to the pasta for a luscious texture. If you forget to save it, you can substitute with regular water and a bit more cream.
- Reheating Leftovers: Leftover pasta tends to absorb the sauce over time, so add a splash of water when reheating to restore creaminess and loosen the sauce.
