Ingredients:
Main Ingredients:
400g (14 oz) rigatoni pasta
300g (10.5 oz) ground beef or pork
200g (7 oz) green peas (fresh or frozen)
1 small onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
2 tbsp olive oil
1/2 cup dry white wine
1 cup chicken or vegetable broth
Salt and pepper to taste
Optional Garnish:
Grated Parmesan cheese
Fresh parsley, chopped
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil.
Cook rigatoni according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
Prepare the Sauce:
Heat olive oil in a large skillet over medium heat.
Add diced onion, carrot, and celery. Sauté for 5 minutes until softened.
Add ground meat and cook until browned, breaking it apart with a spoon.
Deglaze the Pan:
Pour in the white wine and let it simmer until the alcohol evaporates.
Cook the Peas:
Stir in the green peas and pour in the broth.
Cover and let simmer for 10 minutes, allowing the flavors to combine.
Combine Pasta and Sauce:
Add the cooked rigatoni to the skillet with the sauce.
Toss to combine, adding reserved pasta water as needed for a creamy consistency.
Adjust seasoning with salt and pepper.
Serve:
Divide the pasta among plates and garnish with grated Parmesan cheese and chopped parsley, if desired.
Enjoy this hearty and flavorful Italian dish! Perfect for a comforting meal.
