Instructions
Step 1: Bring a large pot of salted water to a boil and cook the rigatoni according to the package instructions until al dente.
Step 2: Reserve 1/2 cup of pasta water, then drain the pasta.
Step 3: Heat the olive oil in a large skillet over medium heat.
Step 4: Add the chopped onion and cook until softened.
Step 5: Stir in the minced garlic and cook for about 1 minute until fragrant.
Step 6: Add the ground beef and cook until browned, breaking it apart with a spoon.
Step 7: Drain excess grease if necessary.
Step 8: Stir in the crushed tomatoes, tomato paste, beef broth, Italian seasoning, paprika, red pepper flakes, salt, and black pepper.
Step 9: Simmer the sauce for 10 to 15 minutes until slightly thickened.
Step 10: Add the cooked rigatoni to the skillet and toss until evenly coated.
Step 11: Stir in a splash of reserved pasta water if needed for a smoother sauce.
Step 12: Sprinkle the mozzarella and Parmesan cheese over the pasta and stir until melted.
Step 13: Garnish with fresh parsley before serving.
Storage and Reheating Tips
Store leftover rigatoni in an airtight container in the refrigerator for up to 4 days.
Reheat in a skillet over medium-low heat with a splash of water or broth to loosen the sauce.
Microwave individual portions for 1 to 2 minutes, stirring halfway through.
Freeze the beef sauce separately for up to 3 months for easy future meals.
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