Paleo Beef Rigatoni
Indulge in this hearty and wholesome Paleo Beef Rigatoni, a delicious twist on a classic comfort food, reimagined for clean eating. Made with grain-free almond flour rigatoni, this recipe is packed with rich flavors from grass-fed ground beef, aromatic garlic, and a robust tomato-based sauce infused with oregano, basil, and a hint of red pepper flakes for just the right amount of heat. Quick to prepare in under 45 minutes, this dish is perfect for busy weeknights while still being paleo-friendly and gluten-free. Finished with fresh parsley, each forkful is a satisfying blend of rustic Italian flavors and nourishing ingredients. Whether you're on a paleo journey or simply looking for a healthier take on beef rigatoni, this recipe is sure to become a family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz Almond flour rigatoni
- 1 lb Ground beef (grass-fed)
- 2 tbsp Olive oil
- 1 medium, chopped Onion
- 3 minced Garlic cloves
- 14 oz Crushed tomatoes
- 2 tbsp Tomato paste
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Red pepper flakes
- 2 tbsp, chopped Fresh parsley
- 1 cup Water
Instructions
Bring a large pot of salted water to a boil and cook the almond flour rigatoni according to the package instructions. Drain and set aside.
In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the ground beef and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 5-7 minutes. Drain excess fat and remove the beef from the skillet. Set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and garlic, sautéing until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
Stir in the crushed tomatoes, tomato paste, water, dried oregano, dried basil, salt, black pepper, and red pepper flakes. Bring the mixture to a simmer.
Return the cooked ground beef to the skillet and combine with the tomato sauce. Allow the sauce to simmer for 10-15 minutes, stirring occasionally until slightly thickened.
Add the cooked rigatoni to the skillet and toss to coat the pasta evenly with the beef and sauce mixture.
Serve hot, garnished with freshly chopped parsley. Enjoy your paleo beef rigatoni!
Nutrition Facts
Calories |
2671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.6 g | 203% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 2763 mg | 120% | |
| Total Carbohydrate | 166.4 g | 61% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 28.9 g | ||
| Protein | 134.8 g | 270% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 585 mg | 45% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 3544 mg | 75% | |
*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.
