Description
A classic Italian-American beef pasta dish featuring tender penne or rigatoni pasta tossed in a rich and savory tomato sauce made with ground beef, garlic, onions, and aromatic dried herbs. This comforting and easy-to-make skillet meal comes together in just 35 minutes and is perfect for a satisfying weeknight dinner.
Ingredients
Scale
Pasta and Sauce
- 12 oz pasta (penne or rigatoni)
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Finishing Touches
- 1/4 cup grated Parmesan cheese
- Fresh chopped parsley for garnish (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside.
- Brown the beef: In a large skillet or saucepan, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if necessary.
- Sauté aromatics: Add chopped onion and minced garlic to the beef and cook for 3 to 4 minutes until softened and fragrant.
- Add tomato paste: Stir in tomato paste and cook for 1 minute to deepen the flavor.
- Simmer the sauce: Add crushed tomatoes, dried oregano, dried basil, crushed red pepper flakes (if using), salt, and black pepper. Bring to a simmer and cook for 10 to 15 minutes, stirring occasionally, until the sauce thickens slightly.
- Combine pasta and sauce: Add the cooked pasta to the sauce and toss to coat evenly.
- Finish with cheese: Stir in the grated Parmesan cheese and cook for another 1 to 2 minutes until heated through.
- Garnish and serve: Sprinkle fresh chopped parsley on top if desired before serving warm.
Notes
- For extra richness, stir in a splash of heavy cream or a tablespoon of butter at the end.
- You can substitute ground turkey or Italian sausage for the ground beef.
- This dish reheats well and can be made a day ahead for even better flavor.
- Omit Parmesan cheese for a dairy-free option.
