- 1 (16 ounce) package rigatoni pasta
- 1 pound ground beef
- 2 cloves garlic, minced
- 1 yellow onion, chopped
- 1/2 green bell pepper, chopped
- 2 (14 ounce) cans tomato sauce
- 2/3 cup chunky salsa
- Salt and ground black pepper to taste
- 1 cup shredded mild Cheddar cheese
- 1/3 cup heavy cream
- 1/3 cup sour cream
Bring a large pot of lightly salted water to a rolling boil; stir in the rigatoni and cook at a boil uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. Drain.
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Meanwhile, cook the ground beef, garlic, onion, and bell pepper in a large pot over medium-high heat until the ground beef has browned and the vegetables are tender, about 7 minutes. Pour in the tomato sauce and salsa; season to taste with salt and pepper. Bring to a simmer. Reduce heat to medium-low and continue cooking 15 minutes.
Stir in the Cheddar cheese and cream; cook and stir 3 minutes, then stir in the sour cream until evenly blended. Add the drained pasta and stir until heated through.