Skillet Beef & Mushroom Rigatoni with Classic Dark Balsamic

Rigatoni with Beef, Mushrooms & Dark Balsamic

Description

A rich, savory rigatoni built with deeply browned mushrooms, seasoned ground beef, Garlic Mushroom Fused Olive Oil, and 25 Star Dark Balsamic. Tomato, Parmesan, and starchy pasta water bring everything together into a glossy, steakhouse-inspired sauce that clings to every piece of pasta.

Ingredients

1 pound rigatoni
1 pound ground beef, preferably 85/15
8 ounces cremini or baby bella mushrooms, sliced
3 tablespoons Garlic Mushroom Fused Olive Oil, divided
1 small yellow onion, finely diced
3 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon crushed red pepper flakes, optional
¾ teaspoon kosher salt, plus more for pasta water and to taste
½ teaspoon freshly ground black pepper
1 cup marinara sauce
¼ cup 25 Star Dark Balsamic, divided
1 cup reserved pasta cooking water, as needed
½ cup finely grated Parmesan cheese, plus more for serving
2 tablespoons chopped fresh parsley or basil, for finishing

Instructions

• Bring a large pot of well-salted water to a boil. Cook the rigatoni until about 1–2 minutes shy of al dente. Reserve at least 1 cup of the starchy pasta cooking water, then drain the pasta without rinsing.

• While the pasta cooks, heat 1½ tablespoons of the Garlic Mushroom Fused Olive Oil in a large skillet over medium-high heat. Add the mushrooms in an even layer and cook without stirring for 2–3 minutes to begin browning. Continue cooking, stirring occasionally, until deeply browned and their released moisture has evaporated, about 5–7 minutes total. Transfer the mushrooms to a plate.

• Add 1 tablespoon Garlic Mushroom Fused Olive Oil to the same skillet. Add the onion and cook over medium-high heat for 2–3 minutes, until beginning to soften.

• Add the ground beef, breaking it into small pieces. Cook until well browned and the beef reaches 160°F. If the skillet contains a large amount of rendered fat, carefully spoon off the excess, leaving enough behind to keep the mixture flavorful.

• Add the minced garlic, Italian seasoning, crushed red pepper flakes if using, kosher salt, and black pepper. Cook for about 30 seconds, just until fragrant.

• Add the marinara sauce and 3 tablespoons of the 25 Star Dark Balsamic. Stir well, scraping up any browned bits from the skillet. Reduce the heat to medium-low and simmer gently for 2–3 minutes.

• Return the browned mushrooms to the skillet. Add the drained rigatoni and ½ cup reserved pasta water. Toss over medium heat for 1–2 minutes, adding additional pasta water a few tablespoons at a time as needed, until the pasta is al dente and the sauce is glossy and clings to the rigatoni.

• Reduce the heat to low. Add the Parmesan gradually while tossing, adding another splash of pasta water if necessary to keep the sauce loose and glossy.

• Remove the skillet from the heat. Stir in the remaining 1 tablespoon 25 Star Dark Balsamic and remaining ½ tablespoon Garlic Mushroom Fused Olive Oil. Taste and adjust salt and pepper as needed.

• Divide among bowls and finish with fresh parsley or basil and additional Parmesan.

Chef’s Tip

Give the mushrooms enough room and time to brown before stirring them frequently. Once the beef, tomato, and balsamic are added, finish the slightly undercooked rigatoni directly in the skillet with starchy pasta water. That final toss helps the sauce cling to the pasta instead of sitting heavily at the bottom of the bowl.

Flavor Variations

• Espresso Bean Dark Balsamic can replace the 25 Star Dark for a deeper roasted profile that complements the browned beef, mushrooms, and Parmesan.
• Bordeaux Cherry Dark Balsamic can replace the 25 Star Dark for a subtle dark-fruit note that brightens the savory beef and mushroom sauce.
• Tuscan Herb Fused Olive Oil can replace the Garlic Mushroom Fused Olive Oil for a more herb-forward Italian-style variation.
• For an even more mushroom-forward version, increase the mushrooms to 12 ounces and brown them in two batches so they develop good color instead of steaming.

Pairings

Serve with roasted broccolini, garlic bread, a crisp Caesar salad, or arugula dressed simply with olive oil and lemon. Because the pasta is rich and savory, a fresh green vegetable or acidic salad makes the best counterpoint.

Recipe Notes

Finishing the rigatoni in the skillet is an important part of the recipe. Cooking it 1–2 minutes shy of al dente gives the pasta time to finish in the sauce while absorbing flavor without becoming overcooked.

Reserve more pasta water than you think you will need. Its starch helps loosen the tomato-beef mixture and creates a smoother sauce that coats the rigatoni. Add it gradually because the exact amount needed will vary with the marinara and pasta.

The 25 Star Dark Balsamic is divided between the simmered sauce and an off-heat finish. The first addition integrates with the beef, mushrooms, and tomato, while the final tablespoon restores fresh balsamic character just before serving.

Ground beef should reach 160°F. Browning is still important for flavor, so use a broad skillet and allow the beef to develop color rather than continuously stirring it as soon as it hits the pan.

Bring This Recipe to Life

Garlic Mushroom Fused Olive Oil

25 Star Dark Balsamic

Espresso Bean Dark Balsamic

Bordeaux Cherry Dark Balsamic

Tuscan Herb Fused Olive Oil