Description
This Creamy Cheesy Garlic Butter Rigatoni with Savory Beef is a comforting Italian-inspired pasta dish featuring al dente rigatoni tossed in a luscious garlic butter cream sauce combined with flavorful browned ground beef. The rich sauce is enhanced with Parmesan and mozzarella cheeses, offering a perfect balance of creamy texture and savory meatiness. Garnished with fresh parsley, this hearty meal is ideal for a satisfying weeknight dinner that’s easy to prepare and delicious.
Ingredients
Scale
Pasta
- 1 lb (450g) rigatoni pasta
- Salt, for pasta water
Beef Mixture
- 1 lb (450g) ground beef (or beef stew meat, diced)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- Salt and pepper, to taste
Creamy Garlic Butter Sauce
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper, to taste
For Garnish
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the rigatoni pasta according to package instructions until al dente. Drain the pasta, reserving 1 cup of pasta water for later use, and set the pasta aside.
- Brown the Beef: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the ground beef or diced beef and cook, breaking it up with a spoon, until browned and cooked fully, about 5-7 minutes.
- Cook Aromatics with Beef: Add the finely chopped onion and minced garlic to the skillet with the beef. Cook for 2-3 minutes until the onions soften and the garlic becomes fragrant.
- Season the Beef Mixture: Stir in the Italian seasoning, paprika, salt, and pepper. Taste and adjust the seasoning as needed. Then remove the beef mixture from the skillet and set aside.
- Prepare Garlic Butter Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, careful not to burn it.
- Make Cream Sauce: Slowly pour in the heavy cream and bring the mixture to a simmer. Allow it to simmer gently for 3-5 minutes until the sauce thickens slightly.
- Add the Cheeses: Stir in the grated Parmesan and shredded mozzarella cheeses until the sauce is smooth and creamy. Season with salt and pepper to taste.
- Toss Pasta with Sauce: Add the cooked rigatoni to the skillet with the creamy garlic butter sauce and toss to coat the pasta evenly with the sauce.
- Combine Beef and Pasta: Add the savory beef mixture back to the skillet and toss again until everything is thoroughly combined. If the sauce is too thick, add reserved pasta water a tablespoon at a time until the desired consistency is reached.
- Serve: Immediately plate the creamy cheesy rigatoni with savory beef and garnish with freshly chopped parsley if desired.
- Enjoy: Serve hot and enjoy this rich, cheesy, and flavorful pasta dish!
Notes
- Reserve pasta water to adjust sauce thickness for perfect consistency.
- Use fresh garlic for the best flavor; avoid pre-minced garlic which can be less fragrant.
- Ground beef can be substituted with diced beef stew meat if preferred.
- For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
- Fresh parsley garnish adds color and a subtle freshness but is optional.
- Cook pasta al dente so it holds up well when tossed in the sauce.
