Rigatoni with Spiced Meat Sauce
Indulge in the comforting flavors of Rigatoni with Spiced Meat Sauce, a hearty and flavorful pasta dish that's perfect for weeknight dinners or casual entertaining. This recipe brings a unique twist to classic meat sauce with the warm, aromatic spices of ground cumin and cinnamon, balanced by the savory depth of garlic, oregano, and a hint of red chili flakes. Tender rigatoni soaks up the rich, slow-simmered sauce made with browned ground beef, crushed tomatoes, and a splash of broth for added depth. Finished with a sprinkle of fresh parsley and Parmesan cheese, this 60-minute dish delivers a restaurant-quality meal right in your own kitchen. From its robust seasoning to the satisfying texture of al dente pasta, this rigatoni recipe will quickly become a family favorite. Perfect for lovers of spiced sauces and hearty comfort food, it’s a must-try for your next pasta night!
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Recipe Information
Ingredients
- 500 g Rigatoni pasta
- 500 g Ground beef
- 2 tbsp Olive oil
- 1 large Yellow onion, finely chopped
- 4 cloves Garlic cloves, minced
- 800 g Canned crushed tomatoes
- 2 tbsp Tomato paste
- 250 ml Chicken or beef broth
- 1 tsp Ground cumin
- 0.5 tsp Ground cinnamon
- 1 tsp Dried oregano
- 0.5 tsp Red chili flakes
- 1.5 tsp Salt
- 0.5 tsp Freshly cracked black pepper
- 2 tbsp Fresh parsley, chopped
- 50 g Grated Parmesan cheese
Instructions
Bring a large pot of salted water to a boil and cook the rigatoni according to the package instructions until al dente. Drain, return to the pot, and toss with a drizzle of olive oil to prevent sticking.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet or saucepan over medium heat.
Add the finely chopped onion and sauté for 5-7 minutes, or until softened and translucent.
Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
Increase the heat to medium-high and add the ground beef to the skillet. Break it apart with a wooden spoon and cook until browned and fully cooked, about 8-10 minutes. Drain any excess fat if necessary.
Stir in the ground cumin, ground cinnamon, dried oregano, red chili flakes, salt, and black pepper. Cook for 1 minute to toast the spices and release their aromas.
Add the tomato paste and stir until fully incorporated, cooking for another 1-2 minutes.
Pour in the crushed tomatoes and broth, stirring to combine. Bring the mixture to a gentle simmer.
Reduce the heat to low and let the sauce simmer uncovered for 20-25 minutes, stirring occasionally, until thickened and flavorful.
Taste the sauce and adjust the seasoning as needed with additional salt or pepper.
Add the cooked rigatoni to the sauce and gently toss to combine, ensuring the pasta is well coated with the sauce.
Serve the rigatoni hot, garnished with chopped fresh parsley and grated Parmesan cheese.
Nutrition Facts
Calories |
2686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.4 g | 179% | |
| Saturated Fat | 50.9 g | 254% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 404 mg | 135% | |
| Sodium | 6692 mg | 291% | |
| Total Carbohydrate | 230.4 g | 84% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 49.9 g | ||
| Protein | 149.5 g | 299% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 976 mg | 75% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 4871 mg | 104% | |
*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.
