Beef & Rigatoni Skillet 

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Ingredients

For the Beef

  • 1 ½ pounds beef chunks (sirloin, stew meat, or beef tips)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder

For the Pasta & Vegetables

  • 12 oz rigatoni pasta
  • 1 red bell pepper, chopped
  • 1 onion, sliced
  • 2 garlic cloves, minced
  • 1 tablespoon butter

For the Sauce

  • 1 cup beef broth
  • ½ cup tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried Italian herbs
  • Fresh parsley for garnish

Instructions

1. Cook the Rigatoni

Boil the pasta in salted water until al dente. Drain and set aside. Toss with a little olive oil to prevent sticking.

2. Sear the Beef

Season the beef cubes with salt, pepper, paprika, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Add the beef and sear until browned on all sides.

Do not overcrowd the pan—work in batches if necessary. Browning the beef properly adds deep flavor to the final dish.

Remove the beef once browned.

3. Sauté the Vegetables

In the same pan, add butter, onion, bell pepper, and garlic. Sauté until the vegetables soften and become slightly caramelized. This step builds a flavorful base for the sauce.

4. Build the Sauce

Pour in the beef broth and tomato sauce. Stir well, scraping up any browned bits from the bottom of the pan. Add Worcestershire sauce and dried herbs.

Let the sauce simmer for a few minutes until slightly thickened.

5. Combine Everything

Return the seared beef to the skillet. Stir to coat the beef in the sauce. Add the cooked rigatoni and toss well so the pasta absorbs the flavors.

Simmer for an additional five to seven minutes on low heat, allowing the sauce to cling to the pasta and beef.

Garnish with fresh parsley.

Flavor & Texture

Every bite is a perfect balance of:

  • Tender beef with a deep seared flavor
  • Firm, tube-shaped rigatoni that holds sauce beautifully
  • Sweet bell peppers, adding color and brightness
  • Rich, savory sauce, with hints of herbs and broth

The dish feels hearty and warming, making it ideal for dinner on a cool evening.

Tips for the Best Results

  • Sear the beef on high heat to lock in moisture.
  • Let the sauce simmer long enough to reduce slightly.
  • Use high-quality broth for maximum flavor.
  • Add crushed red pepper flakes if you want a spicy kick.
  • Stir gently once the pasta is added to avoid breakage.

Variations

You can customize the skillet in many ways:

  • Creamy Version: Add ¼ cup heavy cream at the end.
  • Cheesy Version: Mix in grated parmesan or mozzarella.
  • Veggie Boost: Add mushrooms, spinach, or zucchini.
  • Mediterranean Twist: Add olives and sun-dried tomatoes.
  • Smoky Style: Add smoked paprika or chipotle powder.

Serving Suggestions

Serve it hot straight from the skillet. It pairs well with:

  • Garlic bread
  • Simple green salad
  • Roasted vegetables
  • Fresh parmesan sprinkled on top

It also makes great leftovers since the sauce continues to soak into the pasta overnight.

Storage

  • Refrigerate in an airtight container for up to 3 days.
  • Reheat in a pan with a splash of broth to loosen the sauce.
  • Freeze for up to 2 months, though the pasta texture may soften slightly.

Why This Dish Works

This dish is simple but packed with flavor. The beef adds richness, the pasta adds comfort, and the vegetables add color and balance. It’s a one-pan meal that feels homemade, hearty, and satisfying without requiring complicated steps.

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