Spicy RigatoniRigatoni in a spicy arrabbiata sauce with caramelized onion.Prep 20 minCook 30 minTotal 50 minServes 4–6Difficulty Moderate½×1×2×Ingredients 454 g Rao's rigatoni680 g Rao's arrabbiata sauce3–4 medium yellow onions (~600–800 g), sliced5–7 cloves garlic (~20–35 g), finely chopped½–1 package Abbott's vegan ground beef (~140–280 g)ButterOptional MozzarellaParmesanCheddarOther favorite cheesesInstructions Begin caramelizing the onions over medium heat about 10 minutes before the pasta water goes on. Cook for at least 20 minutes.Add the garlic when the onions are nearly finished to avoid burning.Cook the vegan ground beef over medium heat for about 10 minutes.Boil the rigatoni until 1 minute before al dente.Reserve at least 100 g pasta water.Melt a generous amount of butter in the pot, then add the arrabbiata sauce and 60 g pasta water.Bring the sauce to a gentle simmer.Add the rigatoni, vegan ground beef, onions, and garlic.Reduce to low heat.Stir gently and add any cheeses you'd like.Continue cooking until the sauce reaches your preferred consistency.