Rigatoni to the Table in Under 20 Minutes
January 21, 2009
Who doesn’t like pasta? My family loves it, but I don’t make it very often, especially when I’m trying to be good and eat moderate amounts of carbs at night. But, when the weather is as cold as it is (for so many of us), there’s really nothing better. This recipe is so wonderful for so many reasons. It’s quick, it’s a one-dish meal, it has great flavor and it’s really not too bad if you’re watching your weight. Not to mention, it’s 8 ingredients and can be prepared in under 20 minutes. What else can I say?
Quick and Easy Skillet Rigatoni
Prep: 4 minutes
Cook: 15 minutes
Yield: 4 servings
8 ounces uncooked rigatoni
1 small onion, finely chopped
1/2 pound lean ground round
1 (8-ounce) package sliced fresh mushrooms
1/2 cup dry white wine or low-sodium chicken or beef broth
2 (8-ounce) cans tomato sauce with garlic, basil and oregano (I used Hunts)
2 tablespoons chopped fresh basil
1/2 teaspoon crushed red pepper flakes (optional)
Grated Parmesan cheese
1. Cook rigatoni according to package directions.
2. While pasta cooks, cook onion, ground round and mushrooms in a large lightly greased skillet over medium-high heat. Cook 6 minutes or until beef is no longer pink. Add wine; bring to a boil. Cook 2 minutes or until liquid is evaporated. Stir in pasta, tomato sauce, basil and red pepper flakes, if desired; cover and simmer 3 minutes or until thoroughly heated. Sprinkle each serving with Parmesan cheese.