Main Dishes · No. 131
One-Pan Cheesy Tomato Beef Rigatoni
Rigatoni in a sauce of blistered fresh tomatoes and seared ground beef, finished with parmesan and parsley.
Serves 2Total time 30 minAmericanDinner
Ingredients
- 4 vine tomatoes, tops removed
- ½ cup diced onion
- 2 cloves garlic, minced or grated
- 1 tablespoon tomato paste
- ½ lb ground beef
- 150-180 g dry rigatoni (about 5.3-6.3 oz)
- Salt to taste
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½-1 teaspoon dried oregano
- 1 handful fresh parsley, chopped (plus more for garnish)
- 1 handful grated parmesan, plus more for garnish
- Splash of olive oil
Method
- Cook pasta: Bring a pot of salted water to a boil and cook 150-180 g rigatoni until al dente, reserving a splash of pasta water before draining.
- Blister base: Heat a pan with olive oil over medium heat, place 4 tomatoes cut side down, then add ½ cup onion, 2 cloves garlic, and 1 tablespoon tomato paste, cover and cook for about 5 minutes until softened.
- Sear beef: Add ½ lb ground beef, press it into the pan, and cook covered for about 5 minutes to develop browning.
- Build sauce: Remove the lid, break up the beef, mash the tomatoes into a sauce, then season with salt, 1 teaspoon paprika, ½ teaspoon black pepper, ½ teaspoon garlic powder, and ½-1 teaspoon oregano.
- Finish sauce: Stir in chopped parsley and grated parmesan, adding a splash of reserved pasta water if needed to loosen.
- Combine: Add the cooked rigatoni and toss until fully coated.
- Serve: Transfer to bowls and finish with more parsley and parmesan.
Original cookbook photos
Notes
- Printed from The Chef Out West (thechefoutwest.com), by Chef Josh Gale, posted March 27, 2026, printed 9/7/26. The printed footer URL is a cut-off print.grow.me link, so Source is left empty.
- Prep 10 min, cook 20 min, total 30 min. Servings: 2 people. Course: Main Course. Cuisine: American.
- The title says one-pan, but the pasta boils in a separate pot, so the One Pan tag was not added.
- From the printed notes: Don't rush the tomatoes; let them soften fully before mashing so you get a smooth sauce. Pressing the beef first is key; that initial contact builds most of the flavor. Use pasta water sparingly; you want to loosen the sauce, not thin it out.
- Nutrition as printed (per serving): 751 kcal, 77 g carbs, 40 g protein, 32 g fat, 13 g saturated fat, 102 mg cholesterol, 597 mg sodium, 7 g fiber, 11 g sugar.
- Photo 2 is page 2 of the printout (end of step 4 through nutrition).