Ingredients
Scale
- 1 pound (approx. 450g) rigatoni pasta
- 1 pound (approx. 450g) ground beef or sirloin, chopped
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook the rigatoni until al dente, following package instructions. Drain and set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and translucent.
- Add the ground beef and cook until browned, breaking it apart with a spoon. Season with salt, pepper, and Italian seasoning.
- Lower the heat and pour in the heavy cream, stirring to combine. Let it simmer for 2-3 minutes to thicken slightly.
- Gradually add the grated Parmesan cheese, stirring continuously until smooth and creamy.
- Add the cooked rigatoni to the skillet, tossing gently to coat with the sauce, and cook for another minute to meld flavors.
- Garnish with chopped parsley before serving for a fresh, colorful touch.
Notes
- Use freshly grated Parmesan for the best flavor and melting texture.
- Adjust the amount of cream and cheese to control the richness of the sauce.
- If the sauce thickens, add a splash of reserved pasta water to loosen it.
- For extra depth of flavor, stir in a splash of white wine during beef sautéing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: GLUTEN_FREE_OPTION
Nutrition
- Serving Size: 1 plate
- Calories: 650 kcal Kcal
- Sugar: 4g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 125mg