Quick Skillet Rigatoni

Oxmoor House
4 servings


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8 ounces uncooked rigatoni
1 tablespoon olive oil
1 medium onion, finely chopped
1/2 pound ground round
1 (8-oz.) package sliced fresh mushrooms
2 teaspoons chopped fresh rosemary
1/2 cup dry white wine or chicken or beef broth
1 (15-oz.) can seasoned tomato sauce for lasagna (we tested with Hunt's)
Grated Parmesan cheese
Freshly ground pepper


Prep: 4 Minutes
Cook: 15 Minutes

Cook rigatoni according to package directions; drain and keep warm.

While pasta cooks, heat oil in a large skillet over medium-high heat. Add onion, ground round, mushrooms, and rosemary. Cook 8 minutes or until meat crumbles and is no longer pink. Add wine; bring to a boil. Cook 2 minutes or until almost all liquid evaporates. Stir in cooked pasta and tomato sauce; cover and simmer 3 minutes or until thoroughly heated. Sprinkle each serving with grated Parmesan cheese and pepper.

Created date

August 2009