Description
Nothing says comfort food quite like a rich, creamy pasta dish that’s packed with flavor and heartiness. This Creamy Parmesan Beef with Rigatoni Pasta is the perfect combination of tender beef, al dente pasta, and a velvety parmesan sauce that will have everyone at the table coming back for seconds.
This dish is quick and easy to make, making it perfect for weeknight dinners while still feeling indulgent enough for a weekend treat. The best part? It comes together in just about 30 minutes, making it a great option for busy families.
If you’re a fan of creamy pasta dishes, this one will quickly become a staple in your home. Let’s dive into how you can make this delicious meal!
Ingredients
For the Pasta:
- 12 oz rigatoni pasta
- Water for boiling
- 1 teaspoon salt
For the Beef & Sauce:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- ½ cup beef broth
- 1 tablespoon tomato paste
- 1 cup shredded mozzarella cheese
- Fresh parsley, for garnish
Instructions
Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to the package directions until al dente (usually about 10-12 minutes). Drain and set aside, but reserve ½ cup of pasta water to adjust the sauce later if needed.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned (about 5-7 minutes).
Once the beef is mostly cooked, stir in the chopped onion and sauté for another 3-4 minutes until softened. Then, add the minced garlic, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Cook for another 1 minute until the garlic becomes fragrant.
Lower the heat and pour in the heavy cream and beef broth. Stir in the tomato paste and allow the sauce to simmer for 5 minutes, letting the flavors blend.
Next, slowly add the Parmesan cheese, stirring continuously until it melts into a smooth, creamy sauce. If the sauce is too thick, add a little reserved pasta water or more broth to reach your desired consistency.
Add the cooked rigatoni to the skillet, tossing it in the sauce until well-coated. Stir in the mozzarella cheese, letting it melt and create a creamy, cheesy texture. Let everything cook together for another 2-3 minutes to bring the flavors together.
Remove from heat and sprinkle with fresh parsley for a burst of color and flavor. Serve immediately and enjoy!
Notes
- You can substitute penne, ziti, or any other short pasta if you don’t have rigatoni.
- For a lighter version, swap half-and-half for heavy cream, though the sauce may not be as thick.
- This dish pairs wonderfully with garlic bread and a simple green salad for a complete meal.