Low Carb Rigatoni with Meat Sauce
Indulge in the comforting flavors of Italian cuisine with this Low Carb Rigatoni with Meat Sauce, a perfectly balanced meal that’s both hearty and guilt-free. This recipe swaps traditional pasta for low-carb alternatives like konjac-based rigatoni or zucchini noodles, creating a nutritious twist on a classic favorite. The rich meat sauce, crafted with lean ground beef, crushed tomatoes, and aromatic Italian seasoning, is simmered to perfection and finished with fresh basil for a vibrant flavor boost. Ideal for busy weeknights, this dish comes together in just 45 minutes and can be topped with grated Parmesan for an extra touch of indulgence. Satisfy your pasta cravings without overloading on carbs with every delectable bite of this low-carb, high-flavor masterpiece!
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Recipe Information
Ingredients
- 8 ounces Low-carb rigatoni pasta (e.g., made from konjac or zucchini)
- 2 tablespoons Olive oil
- 1 pound Ground beef (preferably 85% lean)
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 14 ounces Crushed tomatoes (no sugar added)
- 2 tablespoons Tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
- 0.25 cup Fresh basil leaves, chopped
- 0.5 cup Parmesan cheese, grated (optional for topping)
Instructions
Begin by preparing your low-carb rigatoni pasta according to the package instructions. If using a vegetable-based alternative like zucchini, spiralize and set aside.
Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic to the skillet and sauté for an additional minute until fragrant.
Increase the heat to medium-high and add the ground beef to the skillet. Break it up with a spatula and cook until no longer pink, about 7-8 minutes.
Drain excess fat from the skillet if necessary, then add the crushed tomatoes, tomato paste, Italian seasoning, salt, black pepper, and optional red pepper flakes.
Reduce the heat to low and let the meat sauce simmer for 15 minutes, stirring occasionally to prevent sticking.
While the sauce simmers, if you’re using zucchini, quickly sauté them in a separate skillet for 2-3 minutes over medium heat until slightly tender. If using konjac-based pasta, simply drain and rinse.
Add the fresh basil to the sauce just before serving for a burst of flavor.
Serve the meat sauce over the prepared low-carb rigatoni. Top with grated Parmesan cheese if desired.
Enjoy your low-carb rigatoni with meat sauce as a hearty and satisfying meal!
Nutrition Facts
Calories |
1977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.3 g | 168% | |
| Saturated Fat | 54.0 g | 270% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 4544 mg | 198% | |
| Total Carbohydrate | 52.2 g | 19% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 20.3 g | ||
| Protein | 138.8 g | 278% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1611 mg | 124% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2588 mg | 55% | |
*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.
