| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sauces | 4 | Servings | |
INGREDIENTS
| 12 | oz | Rigatoni |
| 2 | tb | Olive oil |
| 1 | lg | Onion; chopped |
| 1 | Dried chill pepper (optional); up to | |
| 2 | Cloves garlic; finely chopped | |
| 3/4 | lb | Ground beef or: turkey |
| 4 | c | Diced tomatoes; drained or: 1 can (28 ounces) crushed tomatoes |
| 2 | tb | Tomato paste |
| 2 | ts | Salt; (or 1/2 teaspoon if using canned tomatoes) |
| 1/2 | ts | Black pepper |
| 1 | tb | Chopped parsley |
INSTRUCTIONS
1.Cook pasta in large pot of boiling water. 2. Meanwhile, heat oil in large skillet over high heat. Add onion; cook until browned, 2 minutes. Add chili pepper if using, garlic and meat; cook, breaking up meat, until it loses its raw look, about 3 minutes. 3. Add tomatoes, tomato paste, salt and pepper; bring to boiling. Lower heat; simmer 5 minutes. Adjust salt and pepper if necessary. Stir in parsley. Remove chili pepper. 4. Drain pasta; toss with sauce. Nutrient Value Per Serving: 599 calories, 19 g fat (5 g saturated), 29 g protein, 77 g carbohydrate, 1,086 mg sodium, 57 mg cholesterol. Recipe by: Family Circle Magazine Posted to MC-Recipe Digest V1 #933 by "Nitro_II " <Nitro_II@classic.msn.com> on Nov 29, 97
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