cooking · Dinner

Quick Balsamic Beef Rigatoni

When I was pregnant with Alistaire I wrote up a number of recipes I had made but never had a chance to post…the next couple of weeks I am going to be catching up on these. I fully admit I have nearly no energy these days. Since a week ago I have made one sad lonely dinner. That is it. I know I will find myself again but finding my rhythm is going to take time so I hope everyone puts up with my writing for awhile. And I do promise baby photos though soon!


Balsamic Beef Rigatoni


  • 2 Tbsp olive oil
  • 1 large white onion, peeled and diced
  • 2 tsp minced garlic (jarred works well)
  • 2 14.5 ounce cans petite diced tomatoes
  • 12 ounce can roast beef, drained and shredded (Costco find)
  • 1 cup marinated artichokes, drained and finely chopped
  • 2 Tbsp dry parsley
  • 2 Tbsp Balsamic vinegar
  • 1 tsp dry basil
  • ½ tsp red pepper flakes
  • 1 lb rigatoni pasta
  • Parmesan cheese as desired


Bring a large pot of water to boil, cook pasta for time on package, drain.

Meanwhile, in a large skillet over medium heat, sauté the onion in the oil until golden, add the garlic and cook for a minute longer. Add the remaining ingredients through the basil. Cover and let cook over medium-low while the pasta cooks (15 minutes is all the sauce needs). Add in the drained pasta and toss to coat, sprinkle on some Parmesan and toss again, serve with more.

Serves 4+.


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