Description

This Creamy Parmesan Beef Rigatoni is a rich and comforting pasta dish featuring perfectly cooked rigatoni tossed in a luscious sauce made with ground beef, heavy cream, beef broth, and a blend of Parmesan and mozzarella cheeses. Aromatics like onion and garlic add depth, while Italian seasoning and optional red pepper flakes give it a subtle kick. Garnished with fresh parsley or basil, this dish is ideal for a satisfying family dinner.

Ingredients

Scale

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

Cook the Rigatoni: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Reserve 1 cup of the pasta water before draining, then set the pasta aside.
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 1 minute until fragrant.
Brown the Beef: Add the ground beef to the skillet, breaking it apart with a spatula. Cook for 6 to 8 minutes until fully browned and cooked through. Drain any excess grease from the skillet.
Incorporate Tomato Paste and Seasoning: Stir in the tomato paste, Italian seasoning, optional red pepper flakes, and a pinch of salt and black pepper. Cook for 2 to 3 minutes to deepen the tomato flavor.
Prepare the Sauce: Pour in the beef broth and heavy cream, stirring to combine everything. Let the mixture simmer for 5 to 7 minutes to meld the flavors and slightly thicken the sauce.
Add the Cheese: Gradually stir in the grated Parmesan cheese until fully melted and incorporated. Add the shredded mozzarella and stir until the sauce is smooth and creamy.
Combine with Pasta: Add the cooked rigatoni into the skillet and toss to coat the pasta evenly with the creamy sauce. Use reserved pasta water a little at a time to adjust the sauce consistency as desired.
Serve and Garnish: Transfer the creamy Parmesan beef rigatoni to serving plates. Garnish with chopped fresh parsley or basil. Serve immediately with extra Parmesan cheese on the side if desired.

Notes

For a spicier kick, increase the amount of red pepper flakes or add a dash of hot sauce.
Use leaner ground beef if you prefer a lighter dish, though the 80/20 ratio adds good flavor and moisture.
Reserve pasta water to help loosen the sauce and achieve a perfect creamy texture.
This dish pairs well with a simple green salad or garlic bread.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian-American

Keywords: creamy beef rigatoni, parmesan pasta, creamy pasta with beef, Italian beef pasta, comfort food pasta