Elena Green’s Utica, New York pasta is a hearty, home-style dish that combines ground beef, Italian sausage, and a rich tomato sauce with rigatoni, all topped with melted mozzarella. It’s a comforting, crowd-pleasing meal that comes together in one pot and is perfect for a family dinner. This recipe delivers a deeply flavorful sauce with a satisfying cheesy finish, making it a staple for any pasta lover.
Ingredients
- 1 lb (450 g) ground beef (80/20)
- 1/2 lb (225 g) sweet or hot Italian sausage, casings removed
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1 (28 oz / 794 g) can crushed tomatoes
- 1 (15 oz / 425 g) can tomato sauce
- 2 tbsp (30 ml) tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 1 lb (450 g) rigatoni pasta
- 2 cups (225 g) shredded mozzarella cheese
- 1/2 cup (50 g) grated Parmesan cheese
- 2 tbsp (30 ml) olive oil
- Fresh basil or parsley for garnish (optional)
Instructions
- Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add the ground beef and sausage, breaking it up with a spoon. Cook until browned, about 8-10 minutes. Drain excess fat if needed.
- Add the diced onion and cook until soft, about 5 minutes. Stir in the garlic and cook for 1 minute until fragrant.
- Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly. Add the crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer.
- Reduce heat to low, cover, and let the sauce simmer for at least 45 minutes, stirring occasionally. The longer it simmers, the more developed the flavor.
- While the sauce simmers, bring a large pot of salted water to a boil. Cook the rigatoni according to package directions until al dente. Drain and set aside.
- Preheat your oven to 375°F (190°C).
- Once the sauce is ready, taste and adjust seasoning. Combine the cooked rigatoni with the sauce, tossing to coat evenly.
- Transfer the pasta mixture to a 9×13-inch baking dish. Sprinkle the shredded mozzarella and Parmesan evenly over the top.
- Bake uncovered for 20-25 minutes, until the cheese is melted and bubbly and the edges are slightly golden. Let rest for 5 minutes before serving.
Tips
- Don’t skip the simmer: The 45-minute simmer is key to developing a rich, deep flavor. If you’re short on time, you can reduce it to 20 minutes, but the sauce won’t be as complex.
- Drain the fat: After browning the meat, pour off any excess grease. This prevents the sauce from becoming oily and greasy.
- Use good quality canned tomatoes: Since tomatoes are the base of the sauce, using a high-quality brand (like San Marzano) will noticeably improve the taste.
- Make it ahead: This dish can be assembled (without baking) up to 24 hours in advance. Just cover and refrigerate, then add 10-15 minutes to the baking time.
Serving Suggestions
Serve this hearty pasta with a simple green salad tossed with a light vinaigrette and a loaf of crusty bread for soaking up the extra sauce. A side of sautéed broccoli rabe or roasted vegetables also complements the richness of the dish. For a true Utica feel, serve with a side of Utica greens (a local specialty) if you can find them.
Variations
- Vegetarian: Omit the meat and add 1 lb (450 g) of sliced mushrooms and 1 cup of cooked lentils to the sauce. Sauté the mushrooms with the onion, and add the lentils with the tomatoes.
- Spicy: Use hot Italian sausage and increase the red pepper flakes to 1 teaspoon for an extra kick.
- Cheesy: Mix 1 cup of ricotta cheese into the sauce before combining with the pasta for a creamier, lasagna-like texture.
- Different Pasta: While rigatoni is classic, this sauce works well with penne, ziti, or even spaghetti.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. To reheat, place a portion in a microwave-safe dish and heat in 30-second intervals, stirring in between, until hot throughout. For a crispier texture, reheat in a 350°F (175°C) oven for 10-15 minutes. You can also freeze the unbaked casserole for up to 3 months; thaw overnight in the refrigerator before baking.
Frequently Asked Questions
Can I use ground turkey instead of beef? Yes, ground turkey works as a leaner substitute. Since it’s drier, add a tablespoon of olive oil to the pot when browning to prevent it from sticking.
What if I don’t have rigatoni? Any short, sturdy pasta will work. Penne, ziti, or even shells are great choices. Avoid long, thin pasta like spaghetti, as it won’t hold up as well to the chunky sauce and baking.
Can I make this in a slow cooker? Yes. Brown the meat and sauté the onions and garlic first, then transfer everything except the pasta and cheese to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Cook the pasta separately and combine before baking as directed.
How do I know when the ground beef is fully cooked? The USDA FSIS safe minimum internal temperature for ground beef is 160°F (71°C). Use a food thermometer inserted into the thickest part of the meat to check.
Can I skip the baking step? Yes, you can serve the pasta immediately after combining with the sauce. The baking step adds a nice cheesy crust, but it’s not essential. If skipping, just toss the pasta with the sauce and top with cheese before serving.
What is the best way to reheat a single portion? The microwave is the quickest. Add a splash of water or extra sauce to keep it moist, cover with a damp paper towel, and heat for 1-2 minutes, stirring halfway through.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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