Gluten-Free Rigatoni Pasta with Meat Sauce
Indulge in the comforting flavors of Gluten-Free Rigatoni Pasta with Meat Sauce, a hearty and satisfying recipe perfect for pasta lovers seeking a gluten-free alternative. Made with tender rigatoni and a rich, savory meat sauce featuring ground beef, aromatic garlic, and herbs like basil and oregano, this dish strikes the perfect balance of flavor and texture. A vibrant tomato base is slow-simmered to achieve a deep, well-rounded taste, while optional red pepper flakes add a subtle kick for those who love a hint of heat. Topped with grated Parmesan cheese and garnished with fresh basil, this gluten-free meal is as visually appealing as it is delicious. Ready in about an hour and serving four, it's an ideal choice for a cozy weeknight dinner or a crowd-pleasing weekend treat.
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 12 ounces Gluten-free rigatoni pasta
- 2 tablespoons Olive oil
- 1 pound Ground beef
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 28 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Red pepper flakes (optional)
- 0.5 cup Parmesan cheese, grated, for serving
- 0.25 cup Fresh basil leaves, for garnish
Instructions
Bring a large pot of salted water to a boil. Cook the gluten-free rigatoni according to the package instructions until al dente. Drain the pasta and set aside.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently to prevent burning.
Increase the heat to medium-high and add the ground beef to the skillet. Cook, breaking up the meat with a wooden spoon, until it's no longer pink, about 7-8 minutes. Drain any excess fat.
Stir in the crushed tomatoes and tomato paste, mixing until well combined with the beef.
Add the dried oregano, dried basil, salt, ground black pepper, and red pepper flakes (if using) to the sauce. Stir well to incorporate the spices.
Reduce the heat to low and let the sauce simmer for 20-25 minutes, stirring occasionally, until it thickens and the flavors meld together.
Add the cooked rigatoni pasta to the sauce, tossing to ensure every piece of pasta is coated with the meat sauce.
Serve hot, topped with grated Parmesan cheese and garnished with fresh basil leaves.
Nutrition Facts
Calories |
782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 12.3 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 774 mg | 34% | |
| Total Carbohydrate | 85.1 g | 31% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 10.4 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 241 mg | 19% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1076 mg | 23% | |
*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.
