Weeknights call for something quick, saucy, and satisfying, and this pasta delivers on all three. A simple tomato sauce built on softened onion, garlic, oregano, and a touch of heat comes together in one skillet while the pasta cooks alongside it, and a splash of that reserved starchy pasta water is the trick that pulls everything into a glossy, clingy finish. Grated Parmesan and torn fresh basil on top add sharpness and brightness right before serving. The tender penne or rigatoni soaks up every bit of sauce, so each bowl eats rich and comforting without feeling heavy. It's an easy, crowd-pleasing dinner that fits neatly into a vegetarian rotation, ready in about the time it takes the water to boil and the sauce to thicken.
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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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