Low Carb Rigatoni Pasta with Meat Sauce
Satisfy your pasta cravings with this delicious and hearty Low Carb Rigatoni Pasta with Meat Sauce—perfect for those following a keto or low-carb lifestyle! Made with wholesome low-carb rigatoni crafted from chickpea or almond flour, this recipe features a robust meat sauce filled with savory ground beef, aromatic garlic, and onions simmered in a rich blend of crushed tomatoes, tomato paste, and Italian seasoning. A hint of red pepper flakes adds a subtle kick, while fresh basil infuses a burst of flavor that perfectly balances the dish. Ready in under an hour, this easy-to-make meal offers a comforting alternative to traditional pasta without compromising on taste. Finish with a sprinkle of grated Parmesan cheese for a creamy, indulgent touch, and pair with a fresh green salad for a complete low-carb dinner!
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Recipe Information
Ingredients
- 8 ounces Low-carb rigatoni (e.g., made from chickpea or almond flour)
- 1 pound Ground beef
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 15 ounces Canned crushed tomatoes (no added sugar)
- 2 tablespoons Tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes
- 0.25 cup Fresh basil leaves, chopped
- 0.5 cup Parmesan cheese, grated (optional)
Instructions
Bring a large pot of salted water to a boil. Add the low-carb rigatoni and cook according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, heat the olive oil. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.
Increase the heat to medium-high and add the ground beef to the skillet. Cook, breaking it apart with a spoon, until browned and cooked through, about 8-10 minutes. Drain excess fat if necessary.
Stir in the crushed tomatoes, tomato paste, Italian seasoning, salt, black pepper, and red pepper flakes. Bring the mixture to a simmer.
Reduce the heat to low and let the sauce simmer, uncovered, for about 15 minutes, stirring occasionally, until thickened.
Stir in the fresh basil leaves and remove the skillet from the heat.
Serve the meat sauce over the cooked low-carb rigatoni, and sprinkle with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.8 g | 198% | |
| Saturated Fat | 59.2 g | 296% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 5049 mg | 220% | |
| Total Carbohydrate | 131.9 g | 48% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 26.5 g | ||
| Protein | 164.3 g | 329% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1682 mg | 129% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 3654 mg | 78% | |
*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.
