Italian Village-Style Creamy Pasta with Minced Meat and Peppers

Heat a little vegetable oil in a large pan over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and chopped sweet peppers, and continue to sauté for another 3 minutes until fragrant and tender.

Cook the Minced Meat:
Add the minced meat to the pan and cook, breaking it apart with a spoon, until browned and fully cooked. Season with salt, black pepper, and paprika. Stir in the chopped tomatoes and let them cook down for a few minutes.

Add Tomato Sauce:
Stir in the tomato sauce and allow the mixture to simmer for 5-7 minutes, allowing the flavors to meld together. Taste and adjust seasoning if needed.

Cook the Pasta:
While the sauce simmers, cook the Pipe Rigate pasta in salted boiling water according to package instructions. Drain and set aside.

Prepare the Creamy Sauce:
In a separate saucepan, melt the butter over medium heat. Once melted, add the flour and whisk for 1-2 minutes to create a roux. Slowly pour in the milk while whisking continuously until the sauce thickens, about 5 minutes. Season with a pinch of salt and pepper.

Combine Everything:
Add the creamy sauce to the meat mixture and stir well. Fold in the cooked pasta and toss to coat everything evenly in the creamy, flavorful sauce.

Serve:
Serve hot, garnished with fresh parsley or extra paprika for a pop of color and flavor.

Serving and Storage Tips