Pasta Alla Ladd

Total Time:
1 hr 15 min
Prep:
5 min
Cook:
1 hr 10 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 2 tablespoons olive oil
  • 1/2 large onion, diced
  • 2 cloves garlic, minced
  • 2 pounds ground beef
  • 1 generous teaspoon ground thyme
  • Red pepper flakes, to taste
  • Salt and freshly ground black pepper
  • Two 14-ounce cans whole tomatoes
  • 1 1/2 to 2 pounds rigatoni
  • 1/4 to 1/2 cup freshly grated Parmesan, plus more for serving
Directions

Heat the olive oil in a large skillet or pot over medium-low heat. Add the onions and cook until starting to turn translucent, a couple of minutes. Add the garlic and stir, cooking 1 minute, making sure not to brown the garlic.

Add the ground beef and cook until brown. Drain off most of the excess fat. Add the ground thyme, red pepper flakes and some salt and pepper. Stir to combine. Dump in the canned tomatoes with their juices. Stir, reduce the heat to low and cover the pot. Cook for 30 minutes, stirring a couple of times. Uncover the pot and cook an additional 30 minutes.

Cook the rigatoni according to the package directions--don't overcook! Drain and place individual portions into bowls.

Stir 1/4 to 1/2 cup grated Parmesan into the sauce. Check and adjust the seasonings. Ladle the sauce over the cooked pasta, top with more Parmesan and serve with extra Parmesan for sprinkling.

If cooking ahead of time to reheat later, oil the cooked pasta before refrigerating. Refrigerate the sauce separately. To reheat, put the pasta in microwave-safe bowls, add some sauce and microwave. Sprinkle with cheese and serve.


CATEGORIES:
View All

YOU MIGHT ALSO LIKE
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    Not what you're looking for? Try:

    Pasta alla Formiana

    Recipe courtesy of Giada De Laurentiis