Sunday, January 11, 2009

rigatoni with meat sauce... 30 minutes



the goods:

12 ounces rigatoni
1 pound ground chuck
1 medium onion, finely chopped
2 garlic cloves, minced
1/2 cup tomato paste
1/2 to 1 teaspoon garlic salt
1/8 teaspoon cayenne pepper
1 tablespoon red-wine vinegar



In a large pot of boiling salted water, cook pasta; drain and return to pot. Set aside.

Meanwhile, while pasta is cooking, cook beef in a large saucepan over medium-high, breaking up with a wooden spoon, until no longer pink, 5 minutes. Add onion and garlic, season generously with salt and pepper. Cook, stirring occasionally, until onion is tender, 5 minutes.

Stir in tomato paste, garlic salt, and cayenne, and cook until fragrant, about 2 minutes. Add 1 and 1/2 cups water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 8 to 10 minutes. Stir in vinegar, and season again with salt and pepper to taste.



Add sauce to pasta and enjoy with some yummy garlic bread!

1 comment:

Chris and Jenni said...

I still have a whole tupperware of left overs from when I made that last week.