Print

Creamy Parmesan Beef Rigatoni Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 363 reviews

This Creamy Parmesan Beef Rigatoni is a comforting Italian-inspired pasta dish featuring tender rigatoni tossed in a rich and velvety sauce made from ground beef, heavy cream, beef broth, and a blend of Parmesan and mozzarella cheeses. Aromatics like garlic and onion are sautéed to build flavor, while tomato paste and Italian seasoning add a savory depth. Perfect for a hearty dinner, this recipe combines simple ingredients into a luscious and satisfying meal.

Ingredients

Pasta

  • 1 lb rigatoni pasta

Beef and Aromatics

  • 1 lb ground beef (80/20 preferred for flavor)
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced

Sauce

  • 2 cups heavy cream
  • 1 cup beef broth
  • 1 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • ½ tsp red pepper flakes (optional)
  • Salt and black pepper, to taste

Garnish

  • Fresh parsley or basil, chopped (for garnish)

Instructions

  1. Cook the Rigatoni: Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Before draining, reserve 1 cup of pasta water to use later. Drain and set the pasta aside.
  2. Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
  3. Brown the Beef: Add the ground beef to the skillet, breaking it apart with a spatula. Cook for about 6 to 8 minutes until browned and fully cooked through. Drain any excess grease from the skillet to prevent a greasy sauce.
  4. Incorporate Tomato Paste and Seasoning: Stir in the tomato paste, Italian seasoning, red pepper flakes if using, and a pinch of salt and black pepper. Cook this mixture for 2 to 3 minutes to deepen the flavor of the tomato paste.
  5. Prepare the Sauce: Pour in the beef broth and heavy cream, stirring everything to combine. Let it simmer for 5 to 7 minutes until the sauce thickens slightly and the flavors meld together.
  6. Add the Cheese: Gradually stir in the grated Parmesan cheese until it fully melts into the sauce. Then add the shredded mozzarella, stirring until the sauce is smooth and creamy.
  7. Combine with Pasta: Add the cooked rigatoni back into the skillet. Toss everything together until the pasta is well coated in the creamy beef sauce. Use the reserved pasta water a little at a time if you need to thin the sauce to your preferred consistency.
  8. Serve and Garnish: Transfer the creamy Parmesan beef rigatoni to serving plates. Garnish with fresh chopped parsley or basil. Serve hot with extra Parmesan cheese on the side if desired.

Notes

  • Reserve pasta water allows you to adjust the sauce’s consistency without diluting flavor.
  • Use 80/20 ground beef for richer flavor and moisture in the sauce.
  • Red pepper flakes are optional but add a lovely subtle heat.
  • For a lighter version, substitute heavy cream with half-and-half or whole milk, though sauce will be less rich.
  • Fresh herbs like basil or parsley brighten the dish just before serving.
  • Leftovers keep well refrigerated for up to 3 days and reheat gently to avoid curdling the cream sauce.

Find it online: https://dishesbydaisy.com/creamy-parmesan-beef-rigatoni-recipe/