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

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

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.