Low Sodium Beef Rigatoni
Indulge in the hearty comfort of Low Sodium Beef Rigatoni — a flavor-packed pasta dish that's both heart-healthy and satisfying. Perfectly al dente rigatoni is coated in a robust, homemade tomato sauce featuring lean ground beef, no-salt-added crushed tomatoes, and a fragrant blend of oregano, basil, and garlic. With just a pinch of red pepper flakes for a subtle kick, this recipe expertly balances bold flavors without relying on heavy salt. Fresh parsley adds a bright, herbaceous finish, while a sprinkle of optional Parmesan elevates each bite. Ready in under an hour and serving up to six, this wholesome, low-sodium pasta dish is the perfect choice for a cozy family dinner. Keywords: low sodium pasta, low sodium beef recipe, healthy rigatoni recipe, easy weeknight dinner, homemade tomato sauce.
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Recipe Information
Ingredients
- 12 oz rigatoni pasta
- 2 tablespoons olive oil
- 1 pound ground beef (90% lean)
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 28 oz canned no-salt-added crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes
- 0.5 teaspoon black pepper, freshly ground
- 3 tablespoons fresh parsley, chopped
- 0.25 cup Parmesan cheese, freshly grated (optional)
Instructions
Bring a large pot of water to a boil. Add the rigatoni and cook according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for about 4 minutes until softened.
Add the minced garlic to the skillet and cook for an additional minute until fragrant.
Increase the heat to medium-high and add the ground beef. Cook, breaking it up with a wooden spoon, until it is browned and cooked through, about 6-7 minutes.
Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, and black pepper. Bring the mixture to a simmer.
Reduce the heat to low and let the sauce simmer for about 20 minutes, stirring occasionally, to allow the flavors to meld.
Taste the sauce and adjust the seasonings if necessary. Remember, it's low sodium, so use care in adding any extra salt.
Add the cooked rigatoni to the sauce and toss well to coat the pasta evenly with the beef and tomato sauce.
Garnish with freshly chopped parsley and serve hot with optional grated Parmesan cheese on top if desired.
Nutrition Facts
Calories |
2321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.5 g | 138% | |
| Saturated Fat | 38.9 g | 194% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 1360 mg | 59% | |
| Total Carbohydrate | 175.7 g | 64% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 42.2 g | ||
| Protein | 167.9 g | 336% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 997 mg | 77% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 4282 mg | 91% | |
*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.
