Ingredients
Scale
- 1 lb rigatoni pasta
- 1 lb ground beef (80/20 preferred)
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 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
- Fresh parsley or basil, chopped (for garnish)
Instructions
- Cook rigatoni in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
- In a skillet, heat olive oil over medium heat. Sauté diced onion for 3–4 minutes; add minced garlic and cook for an additional minute.
- Add ground beef to the skillet and cook until browned (about 6–8 minutes). Drain excess grease.
- Stir in tomato paste, Italian seasoning, red pepper flakes (if using), salt, and pepper; cook for another 2–3 minutes.
- Pour in beef broth and heavy cream; simmer for 5–7 minutes until thickened.
- Gradually mix in Parmesan cheese followed by mozzarella until melted and smooth.
- Combine cooked rigatoni with the sauce, adding reserved pasta water if needed for consistency.
- Serve hot, garnished with fresh parsley or basil.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 550
- Sugar: 2g
- Sodium: 640mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 95mg