The Secret Ingredient

Pasta Alla Ladd by Ree Drummond

Posted by The Secret Ingredient on November 13, 2019 · 1 Comment 

With Thanksgiving around the corner, most people have turkey on the mind. However,  we can’t get enough of this meaty, hearty Pasta Alla Ladd from Ree Drummond’s latest cookbook, The Pioneer Woman Cooks: The New Frontier, on sale now! Who knows, this delicious pasta recipe could be your family’s new favorite Thanksgiving (and everyday) dish!

The Pioneer Woman Cooks: The New Frontier features 112 brand new step-by-step recipes that bring fresh, exciting elements into your everyday meals. From super-scrumptious breakfasts, to satisfying soups and sandwiches, to deliciously doable suppers and sides—and, of course, a collection of irresistible sweets you’ll want to make immediately!—these pages will deliver a big list of fabulous new dishes for you to add to your repertoire.

PASTA ALLA LADD

Makes 6 to 8 servings

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 pounds ground beef
• 1 teaspoon ground thyme
• 1 teaspoon red pepper flakes
• ½ teaspoon kosher salt, or more to taste
• ½ teaspoon black pepper, or more to taste
• Two 14-ounce cans whole tomatoes with juice
• 1½ pounds rigatoni (or any chunky pasta)
• ¼ cup freshly grated Parmesan cheese, for serving
• Fresh basil leaves, for serving

Directions:

1. In a large pot, heat the olive oil over medium-low heat. Add the onion and cook until starting to turn translucent, a couple of minutes. Add the garlic along with the ground beef and cook until the meat is browned, crumbling as you go. Drain off most of the excess fat.
2. Add the thyme, pepper flakes, salt, black pepper, and tomatoes. Stir, breaking up the tomatoes with the spoon, then turn the heat to low, and cover the pot. Cook for 30 minutes, stirring occasionally, then uncover the pot and cook for 30 minutes more. Taste and adjust the salt and pepper if needed. Keep warm.
3. Cook the rigatoni according to the package directions and drain.
4. Place the pasta in individual bowls and spoon plenty of sauce over the top. Add grated Parmesan and fresh basil!

From The Pioneer Woman Cooks: The New Frontier by Ree Drummond. Copyright © 2019 by Ree Drummond. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.