Quick Skillet Rigatoni

Name: Quick Skillet Rigatoni
Ingredients: 8 ounces uncooked rigatoni; 1 tablespoon olive oil; 1 medium onion, finely chopped; 1/2 pound ground round; 1 (8-oz.) package sliced fresh mushrooms; 2 teaspoons chopped fresh rosemary; 1/2 cup dry white wine or chicken or beef broth; 1 (15-oz.) can seasoned tomato sauce for lasagna (we tested with Hunt's); Grated Parmesan cheese; Freshly ground pepper

10 ingredients

2 steps

Ingredients

8 ounces uncooked rigatoni
1 tablespoon olive oil
1 medium onion, finely chopped
1/2 pound ground round
1 (8-oz.) package sliced fresh mushrooms
2 teaspoons chopped fresh rosemary
1/2 cup dry white wine or chicken or beef broth
1 (15-oz.) can seasoned tomato sauce for lasagna (we tested with Hunt's)
Grated Parmesan cheese
Freshly ground pepper

Directions

1

Cook rigatoni according to package directions; drain and keep warm.
2

While pasta cooks, heat oil in a large skillet over medium-high heat. Add onion, ground round, mushrooms, and rosemary. Cook 8 minutes or until meat crumbles and is no longer pink. Add wine; bring to a boil. Cook 2 minutes or until almost all liquid evaporates. Stir in cooked pasta and tomato sauce; cover and simmer 3 minutes or until thoroughly heated. Sprinkle each serving with grated Parmesan cheese and pepper.