Description
A comforting and flavorful pasta dish featuring a creamy sauce with Rotel tomatoes, ground beef, and spices, perfect for busy weeknights.
Ingredients
Scale
- 225 g rigatoni pasta (or your favorite shape)
- 283 g Rotel tomatoes with green chiles
- 450 g lean ground beef
- 1 cup heavy cream
- ½ cup Parmesan cheese (grated)
- 1 tablespoon Cajun seasoning
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- ½ cup onion (chopped)
- 3 garlic cloves (finely chopped)
- Salt and black pepper to taste
- Parsley (finely chopped for garnish)
Instructions
- Bring a large pot of salted water to a rolling boil, add dried pasta, and boil until al dente. Reserve some pasta water, then drain and set aside.
- Heat olive oil in a skillet over medium heat.
- Add chopped onions and sauté until soft and translucent. Add chopped garlic and sauté for 30 seconds, stirring constantly.
- Add ground beef, breaking it into the skillet, and brown the meat thoroughly.
- Pour Rotel into the skillet, add tomato paste, Cajun seasoning, salt, and black pepper, and stir to combine. Let it simmer for 3-5 minutes.
- Pour in the heavy cream and about half a cup of reserved pasta water, stirring to combine.
- Add grated Parmesan cheese and stir until fully melted into the sauce.
- Add the cooked pasta and stir to combine. Adjust seasoning as necessary and add more pasta water if needed.
- Sprinkle chopped parsley on top and serve immediately.
Notes
Pairs well with homemade garlic bread and a side salad. For a lower-carb option, try zucchini noodles instead of pasta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg