Tomato rigatoni

Tomato rigatoni

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  • 4
  • Easy
  • 25 minutes
  • 1 hour


  • 500 g rigatoni
  • 1 T olive oil
  • 100 g pancetta (optional), sliced
  • 70 g Woolworths soffritto tomato paste
  • 250 g beef mince
  • ½ cup red wine or beef stock
  • 600 ml tomato passata
  • sea salt and freshly ground black pepper, to taste
  • 70 g prosciutto
  • 125 g Burratina Mozzarella, torn
  • Grana Padano, grated, for serving
  • fried basil leaves, for sprinkling

Cooking Instructions

1. Cook the pasta according to package instructions.

2. Heat the oil in a saucepan, then add the pancetta and brown. Add the tomato paste. Stir in the mince and cook, breaking up any lumps, until browned.

3. Add the red wine or stock and simmer until the wine has evaporated. Add the passata and bring to a simmer.

4. Cover and cook gently for 1 hour, or until the meat is tender and the sauce has thickened.  Season to taste.

5. Toss in the cooked pasta and pour into a baking dish. Top with the prosciutto and burrata and bake at 220ºC for 10-15 minutes until the cheese is bubbling and the prosciutto is crispy.

6. Sprinkle over the Grana Padano and crispy basil leaves.

Photograph: Sadiqah Assur
Recipes: Jacquline Burgess
Food assistant: Claire van Rooyen

Find more pasta recipes here.

Explore Woolworths’ selection of Italian imported cured cold meats and award-winning cheeses. Take your pick from salty speck and prosciutto crudo and creamy cheeses such as Gorgonzola and burratina mozzarella. 

Shop at Woolworths.

Jacqueline Burgess Recipe by: Jacqueline Burgess
View all recipes

Food stylist Jacqueline Burgess has been working with TASTE for the past six years. She loves coming up with wholesome recipes – whether low and slow or fast 'n fresh.

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