Description
Indulging in a plate of Creamy Cheesy Garlic Butter Rigatoni with Savory Beef is like giving yourself a warm hug on a chilly evening.
Ingredients
Scale
- 1 pound rigatoni pasta
- 1 pound ground beef
- 4 tablespoons unsalted butter
- 5 cloves garlic, minced
- 1 cup heavy cream
- 1 ½ cups shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Begin by bringing a large pot of salted water to a rolling boil. The salt will enhance the flavor of the pasta while cooking. Once boiling, add the rigatoni and cook according to package instructions until al dente. Remember to reserve one cup of the pasta water before draining the noodles, as this starchy liquid can help in adjusting the sauce later if needed.
- In a large skillet set over medium heat, add the ground beef. Use a spatula to break the meat into smaller pieces as it cooks. Season the beef with salt, black pepper, and half of the Italian seasoning. Cook until the beef is fully browned and no longer pink. Once done, transfer it to a plate and set it aside; this allows excess grease to drain.
- In the same skillet, reduce the heat to medium-low and add the unsalted butter. Allow it to melt gently, introducing the minced garlic to the skillet. Sauté the garlic for about 1–2 minutes until it’s fragrant but ensure it doesn’t turn brown, as that could alter the taste of the sauce.
- Once the garlic is perfectly sautéed, pour in the heavy cream to the skillet, stirring to combine with the garlic and butter mixture. Bring the mixture to a gentle simmer, allowing it to heat through and thicken slightly.
- Slowly start stirring in the shredded mozzarella and grated Parmesan cheese. Mix continuously until the cheese melts completely and the sauce turns creamy. Add the remaining Italian seasoning and the optional crushed red pepper flakes for an extra kick.
- Return the browned beef back into the skillet with the sauce, mixing well to combine. Then, add the drained rigatoni noodles to the skillet, tossing everything together until the pasta is thoroughly coated in the creamy sauce. If you find the sauce too thick, add small amounts of reserved pasta water until the desired consistency is achieved.
- Finally, taste the dish and adjust seasoning as needed. Serve the rigatoni hot, topped with extra Parmesan cheese or your choice of fresh herbs for an added touch.
Notes
For the creamiest sauce, make sure your heavy cream is at room temperature before adding it. Avoid overcooking the rigatoni; it should remain firm to the bite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 680 kcal
- Sodium: 800 mg
- Protein: 32 g