Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 oz (340 g) rigatoni
- 1 lb (450 g) ground beef (85–90% lean)
- 2 tbsp olive oil, divided
- 3 cloves garlic, minced
- 1 1/2 cups cherry or grape tomatoes, halved
- 1 cup basil pesto (store-bought or homemade)
- 1/2 cup finely grated Parmesan cheese, plus more for serving
- 1/2 tsp kosher salt (plus more for pasta water)
- 1/4 tsp black pepper
- 1/4–1/2 tsp crushed red pepper flakes (optional)
Do This
- 1. Bring a large pot of well-salted water to a boil. Cook rigatoni until just shy of al dente; reserve 1 cup pasta water and drain.
- 2. While water heats, if using homemade pesto, blend basil, Parmesan, nuts, garlic, salt, and olive oil until smooth; set aside 1 cup.
- 3. In a large skillet, heat 1 tbsp olive oil over medium-high. Brown ground beef, breaking it up, until no longer pink (6–8 minutes).
- 4. Add remaining 1 tbsp olive oil, garlic, and red pepper flakes; cook 30–60 seconds. Stir in tomatoes, salt, and pepper; cook until tomatoes soften (4–5 minutes).
- 5. Add drained rigatoni to the skillet with 1/2 cup reserved pasta water. Toss over medium heat 1–2 minutes until pasta finishes cooking.
- 6. Remove from heat, stir in pesto and 1/2 cup Parmesan, loosening with more pasta water as needed to create a silky sauce.
- 7. Taste and adjust seasoning. Serve hot, topped with extra Parmesan and fresh basil.
Why You’ll Love This Recipe
- Hearty and comforting, but bright and fresh thanks to lots of basil pesto.
- Uses simple, easy-to-find ingredients you may already have on hand.
- Ready in about 40 minutes, perfect for a cozy weeknight dinner.
- Flexible base recipe: swap in different veggies or adjust the heat to your taste.
Grocery List
- Produce: Fresh basil (if making pesto), garlic, cherry or grape tomatoes, lemon (optional for pesto), fresh basil leaves for garnish (optional).
- Dairy: Parmesan cheese (block or pre-grated).
- Pantry: Rigatoni, ground beef, olive oil, pine nuts or walnuts (if making pesto), kosher salt, black pepper, crushed red pepper flakes (optional).
Full Ingredients
For the Pasta and Beef
- 12 oz (340 g) rigatoni
- 1 lb (450 g) ground beef, 85–90% lean
- 2 tbsp olive oil, divided
- 3 cloves garlic, minced
- 1 1/2 cups cherry or grape tomatoes, halved
- 1/2 tsp kosher salt, plus more for pasta water
- 1/4 tsp freshly ground black pepper
- 1/4–1/2 tsp crushed red pepper flakes (optional, for gentle heat)
- 1/2 cup finely grated Parmesan cheese, plus extra for serving
- Fresh basil leaves, torn or sliced, for garnish (optional)
For the Basil Pesto (or use 1 cup store-bought)
- 2 cups lightly packed fresh basil leaves (about 2 oz / 55 g)
- 1/4 cup pine nuts or walnuts, toasted if you like
- 1/2 cup finely grated Parmesan cheese
- 1 medium garlic clove
- 1/2 tsp kosher salt
- 1/3 cup extra-virgin olive oil (plus 1–2 tbsp more if needed)
- 1–2 tsp fresh lemon juice, to taste (optional but brightens the flavor)
Step-by-Step Instructions
Step 1: Boil the Pasta Water
Fill a large pot (at least 5 quarts) with water and bring it to a boil over high heat. Once boiling, season generously with kosher salt (about 1 1/2 to 2 tbsp; it should taste pleasantly salty, like the sea). This is your chance to season the pasta all the way through.
Leave the water at a gentle boil while you move on to prepping the pesto and beef mixture.
Step 2: Make the Basil Pesto (If Not Using Store-Bought)
In a food processor, combine the basil leaves, pine nuts or walnuts, Parmesan, garlic clove, and salt. Pulse several times until everything is finely chopped.
With the motor running, slowly stream in the 1/3 cup extra-virgin olive oil until the pesto looks thick, smooth, and spoonable. Scrape down the sides as needed. If it seems very thick, add an extra 1–2 tbsp olive oil. Taste and add 1–2 tsp lemon juice if you like a brighter, fresher flavor.
Spoon 1 cup of pesto into a small bowl and set aside for the pasta. Any extra can be refrigerated for another use.
Step 3: Cook the Rigatoni
Add the rigatoni to the boiling salted water and stir right away so it does not stick. Cook according to package directions, but reduce the time by about 1 minute so the pasta is just shy of al dente. This gives it room to finish cooking in the sauce.
Before draining, carefully scoop out 1 cup of the starchy pasta cooking water and set it aside. Drain the pasta and leave it in the colander while you finish the beef and tomatoes.
Step 4: Brown the Beef
While the pasta cooks, heat 1 tbsp olive oil in a large, deep skillet or sauté pan over medium-high heat. Add the ground beef, breaking it up with a wooden spoon or spatula into small crumbles.
Cook, stirring occasionally, until the beef is well browned and no pink remains, about 6–8 minutes. If there is a lot of excess fat, spoon off some, leaving about 1–2 tbsp in the pan for flavor. Season the beef with a light pinch of salt and pepper.
Step 5: Sauté the Garlic and Tomatoes
Reduce the heat to medium. Push the beef to one side of the skillet and add the remaining 1 tbsp olive oil to the empty side. Add the minced garlic and crushed red pepper flakes (if using). Cook, stirring constantly, just until fragrant, 30–60 seconds. Do not let the garlic brown.
Stir the garlic into the beef, then add the halved cherry or grape tomatoes, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until the tomatoes soften, release some juices, and start to look saucy, about 4–5 minutes.
Step 6: Toss the Pasta with the Beef
Add the drained rigatoni directly into the skillet with the beef and tomatoes. Pour in 1/2 cup of the reserved pasta water. Toss everything together over medium heat for 1–2 minutes, letting the pasta finish cooking and absorb some of the flavorful juices from the beef and tomatoes.
The pan should look a bit saucy and not dry. If it seems tight, splash in another 1–2 tbsp of the reserved pasta water.
Step 7: Add the Pesto and Finish with Cheese
Turn off the heat under the skillet. Add 1 cup basil pesto and 1/2 cup finely grated Parmesan. Toss vigorously until the rigatoni is evenly coated in a glossy, green sauce and the beef and tomatoes are well distributed. If the sauce seems thick or sticky, loosen it with a bit more reserved pasta water, a tablespoon at a time, until it is silky and coats the pasta nicely.
Taste and adjust with extra salt, pepper, or a squeeze of lemon if you used homemade pesto. Sprinkle with more Parmesan and a handful of torn basil leaves, if you like, just before serving.
Step 8: Serve
Serve the beef pesto rigatoni hot in warm bowls. Finish each portion with a small spoonful of extra pesto (if you have it), a shower of Parmesan, and a few fresh basil leaves. Enjoy right away while everything is fragrant and the sauce is still glossy.
Pro Tips
- Salt the pasta water generously. This is the main way to season the pasta itself; under-salted water leads to bland pasta, even with a flavorful sauce.
- Do not overcook the rigatoni. Stop just shy of al dente since it finishes in the skillet. Overcooked pasta can turn mushy when tossed with hot sauce.
- Use pasta water to adjust the sauce. The starch in the water helps the pesto, beef, and tomato juices cling to the rigatoni, creating a creamy, cohesive sauce without adding cream.
- Add pesto off the heat. High heat can dull the fresh basil flavor and darken the color. Stir it in after turning off the burner for the brightest, freshest taste.
- Grate your own Parmesan if possible. Freshly grated cheese melts more smoothly into the sauce and adds better flavor than pre-shredded.
Variations
- Spicy Beef Pesto Rigatoni: Increase the crushed red pepper flakes to 1 tsp and add a pinch of chili flakes directly to the pesto for extra heat.
- Creamy Pesto Beef Pasta: After tossing the rigatoni with the beef and tomatoes, stir in 1/3 cup heavy cream before adding the pesto. Warm gently, then add pesto and cheese off the heat.
- Veggie-Loaded Version: Add 1–2 cups of sliced zucchini or baby spinach with the tomatoes. Cook until just tender, then proceed as directed for a more vegetable-forward dish.
Storage & Make-Ahead
Leftover beef pesto rigatoni can be cooled completely, then stored in an airtight container in the refrigerator for up to 3–4 days. To reheat, add a splash of water or broth and warm gently on the stovetop over low heat, stirring often, or microwave in short bursts, stirring between each, until heated through.
The pesto itself can be made 2–3 days ahead and refrigerated in a small jar with a thin layer of olive oil on top to prevent browning. Alternatively, freeze pesto in small portions (such as ice cube trays) for up to 3 months. The fully assembled pasta dish is best enjoyed fresh and is not ideal for freezing, as the texture of the pasta can become soft when thawed.
Nutrition (per serving)
Approximate values for 1 of 4 servings, using lean ground beef and homemade pesto: about 760 calories; 38 g protein; 47 g carbohydrates; 43 g fat; 10 g saturated fat; 4 g fiber; 4 g sugar; 980 mg sodium. Actual values will vary based on specific ingredients and brands used.
