Description
A hearty and comforting pasta dish made with tender ground beef, rigatoni, and a rich, creamy Parmesan sauce that feels indulgent and satisfying in every bite.
Ingredients
- 12 oz rigatoni pasta
- 1 tbsp olive oil
- 1 lb ground beef
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 cup heavy cream
- 0.75 cup beef broth
- 1 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 0.75 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the rigatoni until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add the ground beef and cook until browned, breaking it apart as it cooks.
- Add the chopped onion and cook until softened.
- Stir in the minced garlic and cook until fragrant.
- Pour in the beef broth and simmer briefly, scraping up any browned bits from the pan.
- Add the heavy cream, Italian seasoning, salt, and black pepper. Simmer gently until slightly thickened.
- Reduce heat to low and stir in the Parmesan cheese until melted and smooth.
- Add the cooked rigatoni and toss until evenly coated in the sauce.
- Finish with red pepper flakes and fresh parsley if desired, then serve warm.
Notes
- Keep heat low when adding Parmesan to avoid a grainy sauce.
- Freshly grated Parmesan melts best.
- Add a splash of broth or cream when reheating.
- Short pasta shapes work best for holding the sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 4g
- Sodium: 720mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 125mg
