Rig-a-tony Recipe
paccheri pasta + house ground prime + San Marzano tomatoes + pecorino romano
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the paccheri pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Sauce
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
- 3
Brown the Beef
Add the ground prime beef to the skillet. Cook, breaking it apart with a spatula, until browned and cooked through. Season with salt and black pepper.
- 4
Add Tomatoes
Pour in the San Marzano tomatoes, crushing them with a spoon as you add them. Stir well and let the mixture simmer for about 10-15 minutes, allowing the flavors to meld.
- 5
Combine Pasta and Sauce
Add the cooked paccheri to the skillet with the sauce. Gently toss to combine and heat through. Adjust seasoning with salt and pepper if needed.
- 6
Serve
Divide the Rig-a-Tony into serving bowls. Top with freshly grated Pecorino Romano cheese and sprinkle with chopped basil before serving.
