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Pasta alla Marlboro Man

  • Total Time: 1 hour 13 minutes
  • Yield: 8-10 servings 1x


  • 2 Tablespoons olive oil
  • 1/2 cup onion, diced
  • 2 cloves garlic, minced
  • 2 pounds ground beef
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 to 1 teaspoon red pepper flakes
  • 1 teaspoon (generous) ground thyme
  • 2 cans (14 oz) diced tomatoes
  • 1/4 cup freshly grated parmesan cheese
  • 1 to 1 1/2 pounds Rigatoni


  1. Heat olive oil in large skillet or pot over medium-low heat. Add onion and cook a until they start to turn translucent. Add garlic and stir, cook about 1 minute, making sure not to brown the garlic.
  2. Add ground beef and cook until brown. Drain.  Add salt, pepper, red pepper flakes and ground thyme. Stir to combine.
  3. Dump in canned tomatoes with their juice. Stir, reduce heat to low, and cover pot. Cook for 30 minutes, stirring a couple of times. Uncover the pot and cook an additional 30 minutes.
  4. Cook rigatoni according to package directions. Drain and place individual portions into bowls.
  5. Stir in 1/4 to 1/2 cup grated Parmesan into the sauce.  Taste and add more salt and pepper if needed.  Ladle sauce over cooked pasta, sprinkle with more Parmesan, and serve.
  • Prep Time: 10 min
  • Cook Time: 63 min
  • Category: Main Dishes