Penne Rigate with Meat Sauce Peperonata

Yield: 6 servings

Ingredients

• 3/4 pound ground beef
• 1/2 cup chopped onion
• 3 1/2 cups (28 ounce can) whole tomatoes, drained and chopped
• 1 3/4 cups (15 ounce can) tomato sauce
• 1 teaspoon each dried basil and oregano leaves
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 16 ounces penne rigate (uncooked)
• 2 tablespoons grated Parmesan cheese
• 1 (7 ounce) jar roasted red pepper, drained, chopped or fresh peppers

Instructions

1. Cook meat and onion. Drain fat.
2. Add tomatoes, tomato sauce, red pepper and seasonings. Heat to boiling. Reduce heat. Simmer for 10 minutes, uncovered.
3. Meanwhile, cook pasta according to package; drain.
4. Toss pasta with meat sauce; sprinkle with cheese.
5. Serve with fresh bread and a salad.

Attribution

Photo credit: bellaphon / CC BY