Ingredients

1 lb rigatoni pasta

1 lb ground beef (80/20 preferred for flavor)

2 tbsp olive oil

1 medium onion, diced

3 garlic cloves, minced

2 cups heavy cream

1 cup beef broth

1 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

2 tbsp tomato paste

1 tsp Italian seasoning

½ tsp red pepper flakes (optional)

Salt and black pepper, to taste

Fresh parsley or basil, chopped (for garnish)

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Reserve 1 cup of pasta water before draining, then set the pasta aside.

Step 2: Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.

Step 3: Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned and fully cooked through, about 6–8 minutes. Drain any excess grease from the skillet.

Step 4: Stir in the tomato paste, Italian seasoning, red pepper flakes (if using), and a pinch of salt and black pepper. Cook for 2–3 minutes to deepen the tomato paste’s flavor.

Step 5: Pour in the beef broth and heavy cream, stirring to combine. Let the sauce simmer for 5–7 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Step 6: Gradually stir in the grated Parmesan cheese until melted and fully incorporated. Add the shredded mozzarella, stirring until the sauce is smooth and creamy.

Step 7: Add the cooked rigatoni to the skillet and toss to coat evenly with the sauce. Use reserved pasta water as needed to loosen the sauce to your desired consistency.

Step 8: Serve the creamy beef rigatoni hot, garnished with fresh parsley or basil. Offer extra Parmesan on the side, if desired.

Tips & Variations

For added flavor, try using a mix of Italian sausage and ground beef.

If you prefer a spicier dish, increase the amount of red pepper flakes or add a dash of hot sauce.

Swap rigatoni for penne or your favorite tubular pasta shape.

Use half-and-half or whole milk instead of heavy cream for a lighter sauce, though it won’t be quite as rich.

Add sautéed mushrooms or spinach to boost vegetable content and texture.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the sauce and cook the pasta in advance. Store them separately and combine just before serving to maintain the best texture.

Is there a vegetarian version of this dish?

Absolutely! Substitute the ground beef with sautéed mushrooms, lentils, or a plant-based meat alternative to keep it hearty and delicious.

Dinner

Creamy Parmesan Beef Rigatoni Recipe

Introduction