Beefy Tomato Pasta

Ingredients

• 1 lb (450g) ground beef
• 12 oz (340g) rigatoni pasta
• 1 tbsp olive oil
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 can (14 oz / 400g) diced tomatoes
• 1 cup cherry tomatoes, halved
• 1 can (15 oz / 425g) tomato sauce
• 1 tsp Italian seasoning
• ½ tsp paprika
• ½ tsp salt (or to taste)
• ¼ tsp black pepper
• ¼ cup beef broth
• 2 tbsp tomato paste
• 2 tbsp fresh parsley, chopped
• Grated Parmesan cheese for serving (optional)

Instructions

1. Bring a large pot of salted water to a boil and cook the rigatoni according to package directions. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease if needed.
3. Add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds.
4. Mix in the tomato paste, diced tomatoes, tomato sauce, cherry tomatoes, beef broth, Italian seasoning, paprika, salt, and pepper.
5. Reduce heat to medium-low and simmer for 15–20 minutes, stirring occasionally, until the sauce thickens and the tomatoes become tender.
6. Add the cooked rigatoni to the skillet and toss until evenly coated in the rich beefy tomato sauce.
7. Sprinkle with fresh parsley and serve hot with grated Parmesan cheese if desired.

Notes

• For extra richness, add ½ cup heavy cream during the last 5 minutes of cooking.
• Substitute ground turkey or Italian sausage for a different flavor profile.
• Leftovers keep well in the refrigerator for up to 3 days.