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Finely chop the medium white onion on a cutting board.

Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.

Add the ground beef to the pan with the sautéed onions. Break up the meat with a wooden spatula and cook until it is browned and no longer pink, about 8-10 minutes. Drain any excess fat if necessary.

Once the meat is browned, stir in the tomato paste and heavy cream. Mix well to combine all ingredients.

Reduce heat to low and let the sauce simmer gently while you cook the pasta.

While the sauce is simmering, bring a large pot of salted water to a rolling boil. Add the rigatoni (or ditalini rigati) to the boiling water and cook according to package directions until al dente.

Add the pesto to the simmering meat and cream sauce. Stir thoroughly to incorporate the pesto into the sauce.

Once the pasta is cooked, use tongs or a slotted spoon to transfer it directly from the pot into the pan with the sauce. Reserve about 1/4 cup of the pasta cooking water before draining, in case you need to thin the sauce slightly.

Mix the pasta and sauce together until the pasta is evenly coated. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

Ladle a generous portion of the Pasta Alla Montecarlo into serving bowls. Garnish with freshly ground black pepper and dried oregano (or Italian seasoning) before serving.


Finely chop the medium white onion on a cutting board.

Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.

Add the ground beef to the pan with the sautéed onions. Break up the meat with a wooden spatula and cook until it is browned and no longer pink, about 8-10 minutes. Drain any excess fat if necessary.

Once the meat is browned, stir in the tomato paste and heavy cream. Mix well to combine all ingredients.

Reduce heat to low and let the sauce simmer gently while you cook the pasta.

While the sauce is simmering, bring a large pot of salted water to a rolling boil. Add the rigatoni (or ditalini rigati) to the boiling water and cook according to package directions until al dente.

Add the pesto to the simmering meat and cream sauce. Stir thoroughly to incorporate the pesto into the sauce.

Once the pasta is cooked, use tongs or a slotted spoon to transfer it directly from the pot into the pan with the sauce. Reserve about 1/4 cup of the pasta cooking water before draining, in case you need to thin the sauce slightly.

Mix the pasta and sauce together until the pasta is evenly coated. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

Ladle a generous portion of the Pasta Alla Montecarlo into serving bowls. Garnish with freshly ground black pepper and dried oregano (or Italian seasoning) before serving.
