Creamy Parmesan Beef with Rigatoni
A comforting pasta dish with tender ground beef, rigatoni, and a rich cream sauce that delights the taste buds.
Equipment
- Skillet
- Pot
Ingredients
- 1 pound Ground Beef
- 12 oz Rigatoni Pasta
- 1 cup Heavy Cream
- 1 cup Chicken Broth
- 1 cup Grated Parmesan Cheese
- 1 medium Onion chopped
- 2 cloves Garlic minced
- 1 tablespoon Olive Oil
- 1 teaspoon Italian Seasoning
- Fresh Parsley for garnish
Instructions
- Cook the rigatoni according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent. Then add minced garlic and cook for another 30 seconds.
- Add ground beef to the skillet and cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if necessary.
- Pour in the chicken broth and bring to a gentle simmer for about 5 minutes.
- Lower the heat and stir in the heavy cream and grated Parmesan cheese, mixing until smooth.
- Add Italian seasoning, salt, and pepper to taste. Stir to combine.
- Add the cooked rigatoni to the skillet and toss to coat the pasta in the creamy sauce.
- Serve immediately, garnished with freshly chopped parsley.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.