15 min serves 4-6

5 Ingredient Rigatoni with Tomato Cream Sauce and Peas

This crave-worthy dish comes together in the time it takes to cook the pasta. Toss everything together in the pan that you cook the sauce in, serve from the pan and make clean up a breeze! We use rigatoni but penne or fusilli work as well. This recipe sauces 12 OZ of cooked pasta.

ACTIVE: 15 min. PASSIVE: 15 min. DIFFICULTY Easy

Sauce Ingredients:

  • 1 16 OZ package Pre 92/8% Lean Ground Beef
  • 2 C favorite store bought regular or spicy marinara sauce. We LOVE Rao’s.
  • 1/2 C half and half
  • 1 T fennel seeds
  • 1 12 OZ package frozen peas
  1. Add 1 T salt to a pot of water and cook pasta according to package directions. If your box of pasta is more than 12 OZ reserve extra, uncooked, for another use. Before draining set aside 1/4 C of the pasta water. While pasta is cooking make the sauce.
  2. Remove ground beef from package, blot dry with paper towel and season with 1/2 t kosher or sea salt.
  3. Add 1 t oil to a pan and brown ground beef over medium high heat, breaking up with a wooden spoon or mallet until cooked through, about 8 minutes.Add fennel seeds and cook for another 2 minutes, until mixed in and fragrant.
  4. Stir in marinara sauce and cook over medium heat until simmering, about 3 to 4 minutes. Stir in half and half and reduce heat to medium low and cook sauce at a low simmer until you are ready to drain the pasta.
  5. Reserve some pasta water, drain the rigatoni and toss in the sauce, directly into the cooking skillet. Simmer pasta for about 2 minutes, until heated through, adding about 2 T of the pasta water to the sauce then add the peas. Serve immediately, topped with freshly grated parmesan and crushed red pepper if desired.
  6. Save additional pasta water to help loosen sauce when reheating leftovers.


5 Ingredient Rigatoni with Tomato Cream Sauce and Peas

Amount per 100g

  • 256g

    1 serving
  • 424kcal

  • 16.38g

  • 196mg

  • 2.7g

  • 19.06g

  • 23.79g

  • 6.72g


Nutrition is approximate, data retrieved from happyforks.com

Recipe developed by   Jennifer Borchardt