Rigatoni alla Salsa Rosa con Manzo

Ingredients

• 1 lb (450g) rigatoni
• Salt for the pasta water

• 1 lb (450g) ground beef (80/20 or 85/15)
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tsp dried oregano
• ½ tsp red pepper flakes
• Salt and black pepper

• 1 cup (240ml) crushed San Marzano tomatoes
• ¾ cup (180ml) heavy cream
• 2 tbsp tomato paste
• ½ cup (120ml) pasta water
• 2 tbsp unsalted butter
• 1 cup (100g) freshly grated Parmigiano-Reggiano
• ½ cup (120ml) reserved pasta water
• Fresh basil leaves, torn
• Extra virgin olive oil

Instructions

1. Boil the pasta
   Bring a large pot of well-salted water to a rolling boil. Cook the rigatoni until al dente. Reserve 1 cup of pasta water, then drain and set aside.
2. Brown the beef
   Heat 1 tbsp olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the ground beef, breaking it up with a wooden spoon (preferred). Season with salt, pepper, and oregano. Cook until deeply browned and crisp in spots, about 6–8 minutes. Transfer beef to a plate, leaving the rendered fat in the pan.
3. Build the base
   Reduce heat to medium. Add the diced onion to the beef fat and sauté for 4–5 minutes until soft and golden. Add the garlic and red pepper flakes; cook ~30 seconds until fragrant. Stir in the tomato paste and cook ~1 minute to caramelize it slightly.
4. Deglaze and simmer
   Pour in the ½ cup pasta water (the rest will be used later) and scrape up any browned bits from the bottom of the pan. Let it bubble and reduce by half, about 2 minutes. Add the crushed tomatoes, stir, and simmer gently for 8–10 minutes until the sauce thickens slightly.
5. Make it creamy
   Lower the heat and stir in the heavy cream and butter. Once the butter melts, return the browned beef to the pan. Simmer together for 2–3 minutes so the flavors blend.
6. Toss and finish
   Add the drained rigatoni directly into the sauce. Toss vigorously, adding splashes of reserved pasta water until the sauce clings thickly to the inside of the tubes. Remove from heat and stir in the grated Parmigiano-Reggiano. The residual heat should melt it into a glossy, cohesive sauce.
7. Serve
   Divide into warm bowls. Top with torn fresh basil, a drizzle of good olive oil, and more Parmigiano at the table.

Tips

• Rigatoni matters: The ridges and wide tubes are designed to trap sauce and small bits of beef. Penne works in a pinch, but rigatoni is ideal.
• Don’t drain the beef fat: That’s where the flavor lives. If there’s more than 2 tbsp, spoon off the excess, but keep enough to sauté the aromatics.
• Salsa rosa balance: The sauce should be distinctly pink — if it looks too orange, add a splash more cream; too pale, add a spoon more tomato paste.
• Rest the sauce: If you have time, let the tomato-beef base simmer an extra 10 minutes before adding cream. It deepens the flavor significantly.