Big bowls, bold flavours, and zero fuss – that’s how we do comfort food the Italian way. This Rigatoni Con Carne is rich, meaty, and just the right amount of heat. Tossed through perfectly cooked Napolina pasta and finished with a shower of Parmigiano, it’s the kind of dish that makes you want to grab a fork, dive in, and forget about everything else. Cosy night in? We’ve got you covered.
Rigatoni Con Carne
Cooking Time
10 mins prep / 30 mins cook
Servings
2
Method:
- In a pan over a medium heat, add the Napolina Olive Oil followed by the onion and garlic and sweat until softened.
- Add in the minced beef and brown off in the pan then add the Napolina Polpa Tomatoes, Napolina Kidney Beans, Napolina Tomato Puree, cumin, chilli flakes and season with salt and pepper to taste then mix together well.
- Let the sauce simmer for around 20 minutes so the flavours can really come together.
- Toss in the cooked Napolina Rigatoni and fold it through the rich, meaty sauce until every piece is coated.
- Serve in bowls, finishing with a generous grating of Parmigiano Reggiano and a sprinkle of fresh parsley. Buon appetito!
Ingredients
- 1 tbsp Napolina Olive Oil
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 tsp cumin
- 1 tsp chilli flakes (optional, for a gentle kick)
- 1 can Napolina Polpa Tomatoes
- 1 tbsp Napolina Tomato Puree
- 1 Can Napolina Kidney Beans
- 200g Minced Beef
- 200g Napolina Rigatoni, cooked as per packet instructions
- Parmigiano Reggiano, grated to serve
- Fresh parsley to serve
- Salt and pepper to taste
Video Instructions:
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