🍝 Garlic Balsamic Beef Rigatoni
🍽️ Servings: 4–6
⏱️ Time: ~35–40 minutes
🛒 Ingredients
Pasta:
12 oz (340g) rigatoni
Beef:
1 lb (450g) ground beef (or thinly sliced steak)
Salt & black pepper, to taste
1 tsp Italian seasoning
Sauce:
2 tbsp olive oil
4–5 cloves garlic, minced
1 small onion, finely chopped
2 tbsp tomato paste
1 can (14 oz) crushed tomatoes
1/4 cup balsamic vinegar
1/2 cup beef broth
1 tsp sugar (optional, balances acidity)
1/2 tsp red pepper flakes (optional)
Finish:
1/2 cup heavy cream (optional, for a creamy version)
1/2–1 cup grated Parmesan cheese
Fresh basil or parsley, chopped
👩🍳 Instructions
- Cook pasta
Boil rigatoni in salted water until al dente.
Reserve 1/2 cup pasta water, then drain. - Cook the beef
Heat a large skillet over medium-high heat.
Add beef, season with salt, pepper, and Italian seasoning.
Cook until browned. Remove excess fat if needed. - Build flavor
Add olive oil if needed, then sauté onion until soft.
Stir in garlic and cook until fragrant.
Add tomato paste and cook 1–2 minutes. - Make the sauce
Pour in crushed tomatoes, balsamic vinegar, and beef broth.
Add sugar and red pepper flakes if using.
Simmer for 10–15 minutes until thickened. - Make it creamy (optional)
Stir in heavy cream for a richer sauce. - Combine
Add cooked pasta to the sauce.
Toss well, adding a splash of pasta water if needed. - Finish
Stir in Parmesan cheese.
Garnish with fresh herbs.