Quick Skillet Rigatoni

Ingredients

• 0.5 cup beef broth dry white
• 8 oz mushrooms fresh sliced
• 2 teaspoons rosemary fresh chopped
• 0.5 pound ground round 
• 1 tablespoon olive oil 
• 1 medium onion finely chopped
• 4 servings parmesan cheese grated
• 4 servings pepper freshly ground
• 8 ounces rigatoni uncooked
• 15 oz seasoned tomato sauce with hunt's for lasagna we tested canned

Equipment

• frying pan

Directions

1. Cook rigatoni according to package directions; drain and keep warm.
2. While pasta cooks, heat oil in a large skillet over medium-high heat.
3. Add onion, ground round, mushrooms, and rosemary. Cook 8 minutes or until meat crumbles and is no longer pink.
4. Add wine; bring to a boil. Cook 2 minutes or until almost all liquid evaporates. Stir in cooked pasta and tomato sauce; cover and simmer 3 minutes or until thoroughly heated.
5. Sprinkle each serving with grated Parmesan cheese and pepper.