Categories: Pasta
Ingredients
- Kosher salt
- 10 oz. rigatoni
- 2 tbsp. unsalted butter
- 1 small onion, finely diced
- 2 small carrots, finely diced
- 4 garlic cloves, minced
- Kosher salt and black pepper
- 1 lb. ground beef
- 2 tbsp. tomato paste
- 1/4 cup dry white wine
- 3 cups multicolored cherry tomatoes, halved
- 1/2 cup fresh basil, torn
- 2 tbsp. grated Parmesan, plus more for topping
Directions
-
Bring a large pot of salted water to a boil. Add the pasta and cook as directed for al dente, about 12 minutes. Reserve 3/4 cup cooking water, then drain.
-
Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onion, carrots, garlic, 1/4 tsp salt and black pepper. Cook, stirring occasionally, until softened, 6-8 minutes. Add the ground beef, 1/4 tsp salt, and black pepper and cook, breaking up the meat, until no longer pink, about 4 minutes. Add the tomato paste and cook until evenly combined, 1 minute. Add the wine and simmer until almost completely dry, 1 to 2 minutes. Add 1/2 cup of the reserved cooking water, the tomatoes and half the basil. Bring to a boil, then reduce the heat to a simmer and cook until the tomatoes start to burst and the mixture is sauce, 4-7 minutes.
-
Add the cheese to the sauce, then add the rigatoni; season with salt and pepper and toss, adding more cooking water as needed to loosen. Divide among bowls and top with the remaining basil and more parmesan.