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Rustichella d’Abruzzo Corn Rigatoni Gluten Free Pasta
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
Bring a large pot of water to a boil over high heat. Add 1 tbsp salt, then cook the gluten free pasta according to package directions until tender with just a slight resistance at the center, about 8–10 minutes. Before draining, scoop out 1/2 cup of the starchy pasta water and set it aside. Drain the pasta in a colander.
While the pasta cooks, heat 2 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a wooden spoon, until browned throughout with no pink remaining and an internal temperature of 160°F (71°C), about 6–8 minutes. Tilt the skillet and spoon off any excess fat.
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