Ingredients
Scale
- 12 oz rigatoni pasta
- 1 lb ground beef or beef stew meat, diced small
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
- Fresh basil or parsley, chopped (for garnish)
- Red pepper flakes (optional for a touch of heat)
Instructions
- Gather all ingredients and cook the rigatoni according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic; sauté until fragrant. Add diced beef and cook until browned on all sides. Season with salt, pepper, and Italian seasoning.
- Reduce heat to low. Pour in heavy cream and stir for a minute. Gradually add grated Parmesan cheese, stirring continuously until the sauce thickens and becomes creamy. Adjust seasoning as needed.
- Add cooked rigatoni to the skillet and toss to coat well with the sauce. Cook together for 2-3 minutes to meld flavors.
Notes
- Use freshly grated Parmesan for the best flavor and creaminess.
- If the sauce becomes too thick, add a splash of milk or pasta water to loosen it.
- Garnish with fresh basil or parsley for color and aroma.
- For added heat, sprinkle red pepper flakes before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 cup
- Calories: 620 kcal Kcal
- Sugar: 4g
- Sodium: 550mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 105mg