Garlic Parmesan Beef Rigatoni (Printable Version)
# What You'll Need:
→ For the beef
01 -
450 g ground beef
02 -
2 tablespoons olive oil
03 -
3 cloves garlic, minced
04 -
0.5 teaspoon Italian seasoning
05 -
Salt, to taste
06 -
Black pepper, to taste
→ For the sauce
07 -
2 tablespoons unsalted butter
08 -
2 cloves garlic, minced
09 -
360 ml heavy cream
10 -
75 g grated Parmesan cheese
11 -
0.5 teaspoon onion powder
12 -
0.25 teaspoon red pepper flakes (optional)
13 -
Salt, to taste
14 -
Black pepper, to taste
→ For the pasta
15 -
300 g rigatoni pasta
16 -
2 tablespoons chopped fresh parsley, plus extra for garnish
# Step-by-Step Directions:
01 -
Bring a large pot of salted water to a boil. Cook rigatoni according to package directions until al dente. Drain and set aside.
02 -
Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it apart with a spatula.
03 -
Stir in minced garlic and Italian seasoning. Sauté for 2 minutes until aromatic. Season with salt and black pepper. Transfer beef to a bowl and keep warm.
04 -
In the same skillet, melt unsalted butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream, onion powder, and red pepper flakes if using. Bring to a gentle simmer, stirring frequently. Gradually incorporate grated Parmesan cheese, mixing until sauce thickens. Adjust salt and black pepper to taste.
05 -
Add drained rigatoni and cooked beef back to the skillet with the sauce. Toss thoroughly to coat pasta and distribute evenly. Stir in chopped parsley.
06 -
Transfer to serving plates. Garnish with extra Parmesan cheese and fresh parsley. Serve immediately.
# Helpful Notes:
01 -
Deglaze the skillet with a splash of dry white wine for enhanced depth of flavor before adding cream.
02 -
Ground turkey or chicken may be substituted for a lighter alternative.
03 -
Incorporate sautéed mushrooms or spinach for added texture and nutritional value.