Method

1. 1

   Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.

   12 min
2. 2

   Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until browned and it reaches 160°F internally, about 6 to 8 minutes. Drain excess fat if needed.

   8 min70°C
3. 3

   Add the onion and mushrooms to the skillet. Cook until the mushrooms soften and the onion is translucent, about 5 minutes. Stir in the garlic and cook for 30 seconds.

   5 min
4. 4

   Stir in the tomatoes, Italian seasoning, remaining salt, and black pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.

   10 min
5. 5

   Add the drained rigatoni and Parmesan to the skillet. Toss over low heat, adding reserved pasta water a splash at a time until the sauce coats the pasta.

   2 min
6. 6

   Remove from the heat and serve hot.

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