Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 12 ounces | Rigatoni |
| 2 tablespoons | Olive oil |
| 1 large | Onion; chopped |
| 1 \N | Dried chill pepper (optional); up to |
| 2 \N | Cloves garlic; finely chopped |
| ¾ pounds | Ground beef or: turkey |
| 4 cups | Diced tomatoes; drained or: 1 can (28 ounces) crushed tomatoes |
| 2 tablespoons | Tomato paste |
| 2 teaspoons | Salt; (or 1/2 teaspoon if using canned tomatoes) |
| ½ teaspoon | Black pepper |
| 1 tablespoon | Chopped parsley |
1.Cook pasta in large pot of boiling water.
2. Meanwhile, heat oil in large skillet over high heat. Add onion; cook until browned, 2 minutes. Add chili pepper if using, garlic and meat; cook, breaking up meat, until it loses its raw look, about 3 minutes.
3. Add tomatoes, tomato paste, salt and pepper; bring to boiling. Lower heat; simmer 5 minutes. Adjust salt and pepper if necessary. Stir in parsley. Remove chili pepper.
4. Drain pasta; toss with sauce.
Nutrient Value Per Serving: 599 calories, 19 g fat (5 g saturated), 29 g protein, 77 g carbohydrate, 1,086 mg sodium, 57 mg cholesterol.
Recipe by: Family Circle Magazine Posted to MC-Recipe Digest V1 #933 by "Nitro_II " <Nitro_II@...> on Nov 29, 97