Low Sodium Rigatoni Pasta with Meat Sauce
Savor the robust flavors of this Low Sodium Rigatoni Pasta with Meat Sauce, a comforting and heart-healthy meal designed for those mindful of their sodium intake. This recipe combines al-dente rigatoni with a rich, aromatic meat sauce made from no-salt-added crushed tomatoes and tomato paste, infused with fragrant garlic, onion, and Italian herbs like oregano and basil. Lean ground beef adds satisfying protein, while a sprinkle of fresh parsley brings a touch of brightness to every bite. Perfectly balanced and brimming with flavor, this easy-to-make pasta dish is ideal for family dinners or meal prep, offering big taste without the excess salt. Enjoy the simplicity and wholesomeness of homemade Italian comfort food that’s as delicious as it is nourishing.
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Recipe Information
Ingredients
- 12 ounces Rigatoni pasta
- 2 tablespoons Olive oil
- 1 pound Lean ground beef
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 6 ounces No-salt-added tomato paste
- 28 ounces No-salt-added crushed tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Red pepper flakes (optional)
- 0.25 cup Fresh parsley, chopped (for garnish)
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 or saucepan, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Add minced garlic to the pan and cook for another minute until fragrant.
Increase the heat to medium-high and add the ground beef to the pan. Break it up with a wooden spoon and cook until browned, about 5-7 minutes.
Stir in the no-salt-added tomato paste and cook for 2 minutes to allow it to caramelize slightly.
Add the no-salt-added crushed tomatoes, oregano, basil, black pepper, and red pepper flakes (if using). Stir to combine the ingredients well.
Reduce the heat to low and let the sauce simmer gently for 20 minutes, stirring occasionally, to allow the flavors to develop.
Taste the sauce and adjust the seasoning if needed, keeping in mind this is a low sodium recipe.
Add the cooked rigatoni to the sauce and toss gently to coat the pasta evenly with the sauce.
Serve the pasta hot, garnished with freshly chopped parsley for a burst of freshness.
Nutrition Facts
Calories |
1872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.6 g | 84% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 475 mg | 21% | |
| Total Carbohydrate | 191.7 g | 70% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 52.8 g | ||
| Protein | 130.7 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 419 mg | 32% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 3821 mg | 81% | |
*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.
