Dinner Rush! Rigatoni with Meat Sauce and Peas

There’s no sense in even trying to deny the allure of rigatoni. You love it, you know you love it and there’s no shame in admitting it. Those thick tubes of perfectly cooked pasta, harboring secret pockets of saucy delight. Don't even try to wipe the drool off your keyboard. Resistance is futile.

Seriously, though, if you’re hankering for quick and easy weeknight comfort, this is the ticket. A lean blend of flavorful meats and just a touch of cream make for a sauce so delicious and silky it’ll leave that pantry can of vowel-shaped spaghetti shaking on its shelf. And don’t worry about all that healthy talk — there’s totally peas in here, so you’re getting your green for the day. Plus everyone deserves a little carb comfort now and again, right?
Rigatoni with Meat Sauce and Peas
Yield: 4 to 6 servings
Prep Time: None
Cook Time: 15 minutes
Total Time: 15 minutes
Level: Easy
1 pound rigatoni
3 tablespoons olive oil
1 1/2 pounds meatloaf mix (equal parts ground beef, veal and pork)
3 cloves garlic, finely chopped
Pinch red pepper flakes
2 tablespoons tomato paste
1/4 cup dry red wine
One 28-ounce can tomato puree
2 tablespoons heavy cream or half-and-half
1 cup frozen peas
1/2 cup chopped flat-leaf parsley
1 cup grated Parmigiano-Reggiano, divided
Salt and ground black pepper

Place a large pot of salted water over high heat and bring it to a boil. Add the rigatoni to the water and cook it to al dente according to package directions. When the rigatoni is ready, reserve a small mug of the pasta cooking water and then drain the pasta well and return it to the pot it was cooked in.

While the pasta is cooking, place a large, high-sided saute pan over medium-high heat with the olive oil. Add the meat to the pan and cook, stirring to break the meat up, until it begins to brown, 5 to 6 minutes. Add the garlic, red pepper flakes and tomato paste to the meat, and continue cooking until the meat is cooked through and the tomato paste is caramelized, 3 to 4 minutes. Add the red wine to the pan and scrape up any bits that may be stuck to the bottom. Add the tomato puree, cream and a few splashes of the reserved pasta water to the pan and bring the sauce up to a simmer. Reduce the heat to medium and simmer the sauce until thickened, about 5 minutes. Add the peas to the sauce and simmer until defrosted, about 1 minute. Remove the sauce from the heat and stir in the parsley and about 1/2 cup of cheese. Season with salt and pepper.

Pour the sauce over the cooked rigatoni and gently toss together to coat the pasta. Serve the pasta garnished with the remaining cheese.

Patrick W. Decker’s life revolves around food. Always has, probably always will. As a graduate of The Culinary Institute of America and past member of the culinary teams for Food Network stars Rachael Ray, Sandra Lee, Marc Forgione and Bobby Deen, he now works on digital production for FoodNetwork.com, CookingChannelTV.com and Food.com in NYC by day and develops recipes at his home in New York’s Hudson Valley by night. You can see what he’s up to by following him on Twitter & Instagram at @patrickwdecker or visiting his website at patrickwdecker.com.

Next Up

Comfort Fest: Dinner Casseroles

A casserole is can be defined as a glass or earthenware dish in which food is cooked and served. Often these recipes include creamy side dishes that are easy to make ahead or take to a party. But casseroles can also be the star of dinner thanks to hearty ingredients and hefty servings.

Comfort Fest: Giada's Top Chicken Dinners

If yet another snowstorm has you staying indoors this week, Giada's Italian-inspired recipes are a comfort food solution for dinner tonight.

Comfort Fest: Bobby's Breakfast for Dinner Recipes

After a polar vortex you might be tempted to hunker down and order delivery instead of putting on snow pants to head to the supermarket. But these comforting recipes from Bobby Flay might have you thinking otherwise, especially since they are classic breakfast and brunch recipes that are even better when served after 5pm.

Tiffani Thiessen's Dinner Party Secrets and More

Cooking Channel caught up with Tiffani to ask her about her hosting style, her favorite restaurants and more.

Domino's Taiwan Stuffs Their Crusts With Peanut Sauce

Iterations of the Domino's franchise that operate in Taiwan have just unveiled the option for having crusts stuffed with a mixture of cheese and peanut sauce.

Here is a Drone That Delivers Coffee to Your Desk

The future is here. A startup based in Amsterdam just announced a device that delivers coffee via drone.

Comfort Fest: 5 Bread Pudding Recipes for Valentine's Day

Skip traditional treats this Valentine's Day and make a decadent dessert that will keep you satisfied for days. These bread pudding recipes make enough for a celebratory crowd or can be a sweet treat for the whole weekend for you and your sweetie.

Sweet Dreams Are Made of Cheese on the Food's Greatest Hits Premiere

Watch the Food's Greatest Hits premiere for free online now.

On TV

Yum and Yummer

7:30am | 6:30c

Yum and Yummer

8:30am | 7:30c

Good Eats: Reloaded

9:30am | 8:30c

Carnival Eats

10am | 9c

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Bizarre Foods America

12:30pm | 11:30c

Bizarre Foods America

1:30pm | 12:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c
On Tonight
On Tonight

Man Fire Food

10pm | 9c

Man Fire Food

10:30pm | 9:30c

The Zimmern List

11:30pm | 10:30c

Food Paradise

12am | 11c

Food Paradise

1am | 12c

Man Fire Food

2:30am | 1:30c

The Zimmern List

3:30am | 2:30c
What's Hot

The Best Thing I Ever Ate

Sundays 10|9c

So Much Pretty Food Here