Pasta Alla Montecarlo
Pasta Alla Montecarlo
Ingredients
- 1 white onion, medium
- 2 tablespoons olive oil, plus more as needed
- 14 ounces ground beef
- 1 tablespoon tomato paste
- 3/4 cup heavy cream
- 12 ounces rigatoni, or ditalini rigati
- 2 tablespoons pesto
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon dried oregano, or Italian seasoning, for garnish
Instructions
- 1
Finely chop the medium white onion on a cutting board.
⏱️ 3 min
- 2
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.
⏱️ 7 min
- 3
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.
⏱️ 10 min
- 4
Once the meat is browned, stir in the tomato paste and heavy cream. Mix well to combine all ingredients.
⏱️ 2 min
- 5
Reduce heat to low and let the sauce simmer gently while you cook the pasta.
⏱️ 1 min
- 6
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.
⏱️ 10 min
- 7
Add the pesto to the simmering meat and cream sauce. Stir thoroughly to incorporate the pesto into the sauce.
⏱️ 2 min
- 8
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.
⏱️ 2 min
- 9
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.
⏱️ 2 min
- 10
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.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pasta Alla Montecarlo
- 1 white onion, medium
- 2 tablespoons olive oil, plus more as needed
- 14 ounces ground beef
- 1 tablespoon tomato paste
- 3/4 cup heavy cream
- 12 ounces rigatoni, or ditalini rigati
- 2 tablespoons pesto
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon dried oregano, or Italian seasoning, for garnish
Instructions
- 1
Finely chop the medium white onion on a cutting board.
⏱️ 3 min - 2
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.
⏱️ 7 min - 3
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.
⏱️ 10 min - 4
Once the meat is browned, stir in the tomato paste and heavy cream. Mix well to combine all ingredients.
⏱️ 2 min - 5
Reduce heat to low and let the sauce simmer gently while you cook the pasta.
⏱️ 1 min - 6
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.
⏱️ 10 min - 7
Add the pesto to the simmering meat and cream sauce. Stir thoroughly to incorporate the pesto into the sauce.
⏱️ 2 min - 8
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.
⏱️ 2 min - 9
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.
⏱️ 2 min - 10
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.
⏱️ 1 min