Ingredients
Scale
- 14 ounces rigatoni
- 1 tablespoon unsalted butter
- 11 ounces ground beef
- 6 garlic cloves, minced
- 4 tablespoons tomato paste
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¾ cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped parsley (optional)
Instructions
- Mince the garlic and grate the Parmesan cheese.
- Boil rigatoni in salted water until al dente; drain and reserve 1 cup of cooking water.
- In a large skillet, heat butter over medium heat and brown the ground beef for about 5 minutes. Add garlic and cook for another minute.
- Stir in tomato paste, oregano, salt, and pepper; cook for 3 minutes.
- Pour in heavy cream, bring to a boil, then reduce heat and stir in Parmesan until melted.
- Toss the rigatoni with the sauce, adding reserved pasta water as needed for consistency. Garnish with parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (about 350g)
- Calories: 620
- Sugar: 4g
- Sodium: 550mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg