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The Ultimate Rigatoni with Summer Bolognese

A delicious serving of the finished Rigatoni with Summer Bolognese in a bowl.

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.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Stir in the tomato paste and cook for 1 minute until evenly combined.
  5. Pour in the white wine and let it simmer for 1 to 2 minutes, until it has almost completely evaporated.
  6. 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.
  7. Cook for 4 to 7 minutes, until the tomatoes start to burst and the mixture becomes saucy.
  8. 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.
  9. Season with additional salt and pepper to taste.
  10. 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.

Nutrition

Find it online: https://cookupjoy.com/summer-bolognese/