Description
Creamy Parmesan Beef Rigatoni is a comforting, satisfying meal that brings together the richness of a creamy sauce with the savory flavors of beef and Parmesan. The addition of Italian seasoning and a touch of heat from red pepper flakes makes this dish a standout.
Ingredients
1 lb rigatoni pasta
1 lb ground beef
2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 cup heavy cream
1 ½ cups grated Parmesan cheese
1 cup beef broth
1 tablespoon tomato paste
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes (optional for heat)
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Cooked pasta or rice for serving (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the rigatoni according to the package instructions until al dente. Drain the pasta and set it aside.
- Cook the onion and garlic: In a large skillet or pan, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook the beef: Add the ground beef to the pan, breaking it apart with a spatula as it cooks. Cook for about 6-7 minutes until browned and cooked through. Drain any excess fat if necessary.
- Add seasonings: Stir in the tomato paste, Italian seasoning, red pepper flakes (if using), and a pinch of salt and pepper. Cook for another 2 minutes to allow the flavors to combine.
- Simmer with broth: Pour in the beef broth and bring the mixture to a simmer. Let it cook for 3-4 minutes to reduce slightly.
- Add the cream and cheese: Lower the heat and stir in the heavy cream and Parmesan cheese. Continue stirring until the cheese has melted and the sauce becomes creamy.
- Combine pasta and sauce: Add the cooked rigatoni to the skillet and toss to coat the pasta in the creamy sauce. Cook for an additional 2-3 minutes, allowing the pasta to absorb some of the sauce.
- Season and garnish: Taste and adjust the seasoning with additional salt and pepper if desired. Garnish with freshly chopped parsley and serve hot.
Notes
For a lighter version, use half-and-half instead of heavy cream and lean ground turkey or chicken instead of beef.
For a thicker sauce, let it simmer for a few more minutes to reduce further.
If you love cheese, feel free to add more Parmesan for an even cheesier flavor.
For extra heat, add more red pepper flakes or a dash of hot sauce.
If you don’t have rigatoni, substitute with other sturdy pasta shapes like penne, fusilli, or farfalle.
This dish can be made ahead of time and stored in the fridge for up to 3 days. Reheat on the stovetop with a splash of cream or broth to restore its creamy texture.
If you’d like to make it vegetarian, you can replace the beef with sautéed mushrooms or zucchini and use vegetable broth instead of beef broth.
For a spicy kick, add a diced jalapeño when cooking the onion and garlic.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 4g
- Sodium: 850mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 85mg
