Instructions: 1. Prepare rigatoni as label directs, using 2 teaspoons salt in water; drain and keep warm.

2. Meanwhile, in nonstick 12-inch skillet over medium-high heat, cook ground beef, onion, fennel seeds, crushed red pepper, and 3/4 teaspoon salt, stirring occasionally, until all pan juices evaporate and meat is well browned.

3. Stir in stewed tomatoes; over high heat, heat to boiling. Reduce heat to low; cover and simmer 10 minutes. Spoon sauce over rigatoni; sprinkle with chopped parsley.

Notes: Made with extra-lean ground beef and sausage spices, this main dish tastes great served with crusty Italian bread and a salad of tossed cucumbers with Buttermilk-Chive Dressing. Work Time: 5 minutes; Total Time: 30 minutes.

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