The Ultimate Rigatoni with Summer Bolognese
A light, summery version of a classic bolognese sauce served with rigatoni pasta. This recipe uses fresh, multicolored cherry tomatoes which are simmered until they burst, creating a bright sauce instead of a long-cooked one. The sauce is built on a base of finely diced onion and carrots, ground beef, and tomato paste, and deglazed with white wine. The finished dish is tossed with Parmesan cheese and fresh basil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing, Simmering, Boiling
- Cuisine: Italian
Ingredients
- Kosher salt
- 10 ounces rigatoni (about 3 cups)
- 2 tablespoons unsalted butter
- 1 small onion, finely diced
- 2 small carrots, finely diced
- 4 cloves garlic, minced
- Freshly ground black pepper
- 1 pound ground beef
- 2 tablespoons tomato paste
- 1/4 cup dry white wine
- 3 cups multicolored cherry tomatoes, halved
- 1/2 cup fresh basil, torn
- 2 tablespoons grated parmesan cheese, plus more for topping
Instructions
- Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to the label directions for al dente, about 12 minutes. Before draining, reserve 3/4 cup of the pasta cooking water, then drain the pasta.
- Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onion, carrots, garlic, 1/4 teaspoon of salt, and a few grinds of pepper. Cook, stirring occasionally, for 6 to 8 minutes until the vegetables have softened.
- Add the ground beef to the skillet, along with another 1/4 teaspoon of salt and a few grinds of pepper. Cook for about 4 minutes, breaking up the meat with a spoon, until it is no longer pink.
- Stir in the tomato paste and cook for 1 minute until evenly combined.
- Pour in the white wine and let it simmer for 1 to 2 minutes, until it has almost completely evaporated.
- Add 1/2 cup of the reserved pasta cooking water, the halved cherry tomatoes, and half of the torn basil. Bring the sauce to a boil, then reduce the heat to a simmer.
- Cook for 4 to 7 minutes, until the tomatoes start to burst and the mixture becomes saucy.
- Stir the 2 tablespoons of Parmesan cheese into the sauce. Add the cooked rigatoni and toss to coat, adding more of the reserved cooking water as needed to loosen the sauce.
- Season with additional salt and pepper to taste.
- Divide the pasta among bowls and top with the remaining fresh basil and more grated Parmesan cheese.
Notes
- Reserving the starchy pasta water is a key step to help the sauce emulsify and cling to the pasta.
- This ‘summer’ bolognese is quicker to make than traditional versions because it uses fresh cherry tomatoes that break down quickly.
- Cooking the pasta ‘al dente’ is recommended as it will continue to cook slightly when tossed with the hot sauce.
Find it online: https://cookupjoy.com/summer-bolognese/