Thursday, September 15, 2011

stovetop chili mac... 45 minutes

the goods:

3/4 pound rigatoni
1 teaspoon extra-virgin olive oil
3 garlic cloves, roughly chopped
1 small yellow onion, diced small
1 pound ground beef chuck (85% lean)
1 and 3/4 teaspoons cumin
1 cup corn kernels, thawed if frozen
1 small zucchini, diced medium
1 can (28 ounces) diced tomatoes
2 ounces cheddar, grated

In a large pot of boiling salted water, cook pasta according to package instructions. Drain and return to pot. Meanwhile, in a large skillet, heat oil over medium. Add garlic and onion and cook until onion is translucent, 3 minutes. Increase heat to medium-high, add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Add cumin and cook until fragrant, 1 minute. Season with salt and pepper. Add corn and zucchini and cook until zucchini is crisp-tender, 2 minutes. Add tomatoes and juice, bring to a simmer, and cook until mixture is heated through, about 3 minutes. Season to taste with salt and pepper. Divide pasta among bowls, top with meat sauce, and sprinkle with cheese.

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