Creamy Beef Rigatoni

    Creamy Beef Rigatoni


    35 people made this

    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.

    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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