Dairy-Free Rigatoni Pasta with Meat Sauce
Indulge in the comforting flavors of this Dairy-Free Rigatoni Pasta with Meat Sauce, a hearty and satisfying meal that's perfect for weeknight dinners or cozy gatherings. This recipe features tender rigatoni pasta tossed in a robust tomato-based meat sauce, seasoned with fragrant garlic, dried oregano, and basil, alongside a touch of red pepper flakes for subtle heat. With no dairy products in sight, it's a fantastic choice for those seeking a rich, creamy pasta dinner sans lactose. The slow-simmering sauce, made with ground beef, crushed tomatoes, and a hint of tomato paste, ensures every bite is bursting with bold, savory flavor. Finished with fresh parsley, this dish is as visually appealing as it is delicious. Perfect for feeding a hungry crowd and customizable to suit your preferences, this recipe is destined to become a staple in your kitchen!
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Recipe Information
Ingredients
- 400 grams rigatoni pasta
- 2 tablespoons olive oil
- 500 grams ground beef
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 800 grams canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
- 120 milliliters water
Instructions
Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onions and minced garlic, sautéing for about 3-4 minutes until the onions are soft and translucent.
Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned and no longer pink, approximately 5-7 minutes.
Stir in the canned crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and black pepper. Add water to the mixture and stir well.
Reduce the heat to low and let the sauce simmer for about 20 minutes, stirring occasionally. This allows the flavors to meld together.
Once the sauce has thickened, taste and adjust seasoning if necessary. If the sauce is too thick, add a bit more water and simmer for a few more minutes.
Add the cooked rigatoni to the skillet with the meat sauce and gently toss to coat the pasta evenly with the sauce.
Sprinkle the chopped fresh parsley over the pasta before serving.
Serve hot, with extra fresh parsley as garnish if desired.
Nutrition Facts
Calories |
2284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.5 g | 157% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 354 mg | 118% | |
| Sodium | 3746 mg | 163% | |
| Total Carbohydrate | 192.4 g | 70% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 46.6 g | ||
| Protein | 121.2 g | 242% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 367 mg | 28% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 4683 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
