Creamy Parmesan Beef Rigatoni (Print Version)

# Ingredients:

→ Pasta

01 - 450 g rigatoni pasta

→ Protein

02 - 450 g ground beef (80/20 preferred for flavor)

→ Aromatics

03 - 1 medium onion, diced
04 - 3 garlic cloves, minced

→ Dairy

05 - 480 ml heavy cream
06 - 100 g grated Parmesan cheese
07 - 110 g shredded mozzarella cheese

→ Liquids

08 - 240 ml beef broth

→ Seasoning

09 - 2 tablespoons tomato paste
10 - 1 teaspoon Italian seasoning
11 - 0.5 teaspoon red pepper flakes (optional)
12 - Salt, to taste
13 - Black pepper, to taste

→ Garnish

14 - Fresh parsley or basil, chopped

→ Oil

15 - 2 tablespoons olive oil

# Instructions:

01 - Bring a large pot of salted water to a boil. Boil the rigatoni until al dente according to package instructions. Reserve 240 ml of pasta cooking water before draining. Set the pasta aside.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3 to 4 minutes until softened. Stir in minced garlic and cook for 1 additional minute until fragrant.
03 - Add ground beef to the skillet, breaking it apart with a spatula. Cook until fully browned, 6 to 8 minutes. Drain any excess fat from the pan.
04 - Stir in tomato paste, Italian seasoning, red pepper flakes, salt, and black pepper. Cook for 2 to 3 minutes, allowing the tomato paste to deepen in flavor.
05 - Pour in beef broth and heavy cream. Stir to combine and simmer gently for 5 to 7 minutes, allowing the sauce to thicken slightly and flavors to blend.
06 - Gradually add Parmesan cheese, stirring until fully melted and incorporated. Add mozzarella cheese and stir until smooth and creamy.
07 - Add cooked rigatoni to the skillet, tossing to coat thoroughly in the sauce. Use reserved pasta water as needed to achieve a silky, creamy consistency.
08 - Transfer to serving plates, garnish with chopped parsley or basil, and serve immediately with extra Parmesan if desired.

# Notes:

01 - Reserve some pasta cooking water to adjust the consistency of the sauce as needed.
02 - Opting for 80/20 ground beef adds richness and flavor to the sauce.

Back