🍝 One-pan beef and tomato rigatoni

2 servings · prep 10 min · cook 20 min

Ingredients

• 4 vine tomatoes, tops removed
• 80 g diced onion
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• 225 g ground beef
• 150 to 180 g dry rigatoni
• 1 tsp paprika
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 to 1 tsp dried oregano
• 1 handful chopped fresh parsley
• 1 handful grated parmesan
• A splash of olive oil, salt

Method

1. Cook the rigatoni in plenty of salted water until al dente. Reserve a ladleful of pasta water before draining.
2. Heat olive oil in a pan over medium heat and set the tomatoes CUT SIDE DOWN.
3. Add the onion, garlic and tomato paste, cover and let soften for about 5 min.
4. Add the ground beef, press it into the pan and cook covered for 5 min without touching it: that long contact is what browns it and builds flavour.
5. Remove the lid, break the beef up with a spoon and mash the tomatoes into a sauce.
6. Season with salt, paprika, pepper, garlic powder and oregano.
7. Stir in the parsley and parmesan, with a little pasta water if the sauce is too thick.
8. Tip in the drained rigatoni and toss until fully coated.
9. Serve at once, with more parsley and parmesan.

Adapted from theChefoutWest (YouTube)

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