Creamy Beef Rigatoni

    55 minutes

    You can use other pasta than rigatoni with this if you prefer. Beef and cream make a delicious pink sauce. Salsa is the secret ingredient.

    36 people made this

    Serves: 8 

    • 450g rigatoni pasta
    • 450g beef mince
    • 2 cloves garlic, minced
    • 1 yellow onion, chopped
    • 1/2 green capsicum, chopped
    • 2 (400g) tins tomato pasta sauce
    • 2/3 cup (160ml) chunky salsa
    • salt and ground black pepper to taste
    • 1 cup grated mild Cheddar cheese
    • 1/3 cup (80ml) thickened cream
    • 1/3 cup (80ml) sour cream

    Preparation:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Bring a large pot of lightly salted water to a rolling boil; stir in the rigatoni and cook at a boil uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 13 minutes. Drain.
    2. Meanwhile, cook the beef mince, garlic, onion and capsicum in a large pot over medium-high heat until the beef mince has browned and the vegetables are tender, about 7 minutes. Pour in the tomato sauce and salsa; season to taste with salt and pepper. Bring to a simmer. Reduce heat to medium-low and continue cooking 15 minutes.
    3. Stir in the Cheddar cheese and cream; cook and stir 3 minutes then stir in the sour cream until evenly blended. Add the drained pasta and stir until heated through.

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    Reviews in English (25)


    add a handful more cheese round out the cream and sour cream to 1/2 cup and bake in ovenfor 1/2 hr or so this is great recipe  -  23 Jan 2010  (Review from Allrecipes USA and Canada)


    This should be called Southwestern Pasta Surprise! I kinda expected a bit of italian flavor even with the salsa but there was nothing italian about it. However it was really good! Not gourmet by any means but a nice hearty super fast and easy yummy meal. I used whole milk instead of cream because thats what I had and it seemed to work just fine. Thanks for the idea!  -  21 Jan 2010  (Review from Allrecipes USA and Canada)


    The recipe was tasty and easy to make.  -  03 May 2010  (Review from Allrecipes USA and Canada)