| 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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