The cooler weather finally has come to Alabama, and on Halloween it is supposed to be pretty chilly. We have a super busy week ahead with my daughter’s dance, Halloween and my youngest son is his little league football’s Super Bowl (which means practicing almost every night). This Skillet Rigatoni Recipe is the perfect weeknight dinner recipe. It’s easy, fast and a crowd pleaser, and my kids absolutely love it. Feel free to use ground turkey if you want. I may just make this on Halloween night to make my life a little simpler.
8 ounces uncooked rigatoni
1 pound ground sirloin or ground turkey
1 small onion, finely chopped
1 (8-ounce) package sliced fresh mushrooms
1/2 cup dry white wine or low-sodium beef broth
1 (24 ounce) jar marinara sauce
1 (14.5-ounce.) can diced tomatoes with garlic and basil, undrained
2 tablespoons. chopped fresh basil
Crushed red pepper flakes, grated Parmesan cheese (optional)
1. Cook rigatoni according to package directions.
2. In a large lightly greased skillet cook beef over medium heat 6 minutes or until browned; drain. Add onion and mushrooms; cook 4 minutes more or until onion is tender. Add broth and bring to a boil. Reduce heat; simmer, uncovered, 5 minutes or until liquid is evaporated. Stir in marinara and tomatoes; cook 5 minutes. Add pasta and simmer 5 minutes more. Top with basil and red pepper flakes and Parmesan cheese, if desired. Serve hot.