Rigatoni With Spicy Meat and Mushroom Sauce

Name: Rigatoni With Spicy Meat and Mushroom Sauce
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons extra virgin olive oil; 10 ounces white button mushrooms, cleaned and thinly sliced; 2 garlic cloves, minced; 1/2 teaspoon hot red pepper flakes (to taste); 1/4 cup minced fresh flat-leaf parsley; 1/2 lb ground chuck; salt; 1 (28 ounce) can whole tomatoes with juice, finely chopped with juice reserved; 1 lb rigatoni pasta; grated parmesan cheese

Submitted by ratherbeswimmin

"Cook's Illustrated"

Download

Ready In:: 55mins
Ingredients:: 10
Serves:: 4

ingredients

2 tablespoons extra virgin olive oil
10 ounces white button mushrooms, cleaned and thinly sliced
2 garlic cloves, minced
¹⁄₂ teaspoon hot red pepper flakes (to taste)
¹⁄₄ cup minced fresh flat-leaf parsley
¹⁄₂ lb ground chuck
salt
1 (28 ounce) can whole tomatoes with juice, finely chopped with juice reserved
1 lb rigatoni pasta
grated parmesan cheese

directions

Heat oil in a large Dutch oven over medium heat; add in mushrooms; saute until they begin to give off their juices, about 5 minutes.
Add in garlic, red pepper flakes, and parsley; cook until fragrant, 1-2 minutes.
Add in the ground chuck and ½ teaspoon salt; crumble the meat with the edge of a wooden spoon to break it apart into tiny pieces.
Cook, continuing to crumble the meat, just until it loses its raw color but has not yet browned, about 3 minutes.
Add in the tomatoes and their juice; bring to a simmer; simmer gently until the sauce begins to thicken, about 20 minutes.
Adjust seasonings with extra salt to taste.
Bring 4 quarts of water to a boil; add 1 tablespoon salt and pasta; cook until al dente.
Reserve ¼ cup cooking liquid; drain the pasta and return it to the cooking pot.
Mix in the sauce and the reserved cooking liquid if necessary.
Serve immediately with cheese passed around at the table.