Rigatoni alla Rosa by
Ingredients
18 oz ground beef or lamb
2 red bell peppers
12 oz rigatoni
4 oz tomato paste
8 tbsp cream cheese
2 scallions
2 tsp Sugar
2 Tbsp Butter
Italian seasoning
Parmesan cheese
Olive oil
Salt
Ground black pepper
Instructions
1. Bring a medium pot of salted water to a boil.
2. Core, deseed, and dice bell pepper into half-inch pieces
3. Trim and thinly slice scallions, separating whites and greens
4. Heat drizzle of olive oil in large pan over medium-high heat. Add bell pepper and season with salt and pepper. Cook until lightly browned and slightly softened (3-5 minutes).
5. Add scallion whites and cook until softened (1-2 minutes). Remove veggies from pan
6. Heat another drizzle of olive oil in large pan over medium-high heat. Add protein (beef or lamb). Using a spatula, press into an even layer. Let sear for 3-4 minutes until browned on bottom.
7. Break protein up into pieces until browned all over and warmed through, 3-4 minutes more.
8. Return veggies to pan.
9. Once water is boiling, add rigatoni to pot and cook until al dente according to instructions on box. Once finished, reserve 1/2 cup pasta water. Drain.
10. While pasta is cooking, add Italian seasoning, tomato pasta, and sugar into pan with veggie + protein mixture. Stir until combined.
11. Add cream cheese and 1 1/4 cups plain water. Bring to a simmer and cook, stirring, until sauce is combined and thickened, 2 minutes.
12. Add a handful of parmesan and stir. Season with salt and pepper to taste.
13. Add drained rigatoni and butter to pan with sauce. Stir to coat. For a silkier sauce that coats the rigatoni, add the pasta water a splash at a time until the pasta is thoroughly coated. Season with salt and pepper to taste.
14. Divide pasta between bowls. Top with scallion greens and Parmesan. Serve.
2. Core, deseed, and dice bell pepper into half-inch pieces
3. Trim and thinly slice scallions, separating whites and greens
4. Heat drizzle of olive oil in large pan over medium-high heat. Add bell pepper and season with salt and pepper. Cook until lightly browned and slightly softened (3-5 minutes).
5. Add scallion whites and cook until softened (1-2 minutes). Remove veggies from pan
6. Heat another drizzle of olive oil in large pan over medium-high heat. Add protein (beef or lamb). Using a spatula, press into an even layer. Let sear for 3-4 minutes until browned on bottom.
7. Break protein up into pieces until browned all over and warmed through, 3-4 minutes more.
8. Return veggies to pan.
9. Once water is boiling, add rigatoni to pot and cook until al dente according to instructions on box. Once finished, reserve 1/2 cup pasta water. Drain.
10. While pasta is cooking, add Italian seasoning, tomato pasta, and sugar into pan with veggie + protein mixture. Stir until combined.
11. Add cream cheese and 1 1/4 cups plain water. Bring to a simmer and cook, stirring, until sauce is combined and thickened, 2 minutes.
12. Add a handful of parmesan and stir. Season with salt and pepper to taste.
13. Add drained rigatoni and butter to pan with sauce. Stir to coat. For a silkier sauce that coats the rigatoni, add the pasta water a splash at a time until the pasta is thoroughly coated. Season with salt and pepper to taste.
14. Divide pasta between bowls. Top with scallion greens and Parmesan. Serve.