Creamy Parmesan Beef Rigatoni
A luxuriously creamy pasta dish featuring al dente rigatoni tossed with seasoned ground beef in a velvety Parmesan sauce, finished with fresh herbs for a comforting yet sophisticated weeknight dinner that tastes like it took hours.
Ingredients
- 1 pound 16 oz rigatoni pasta
- 1 pound ground beef 80/20 lean-to-fat ratio works best
- 1 medium onion finely diced
- 3-4 garlic cloves minced
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 cup beef broth
- 1 cup pasta cooking water reserved
- 1 cup freshly grated Parmesan cheese plus extra for serving
- 1/2 cup heavy cream
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes optional, for heat
- Salt and freshly ground black pepper to taste
- Fresh parsley or basil chopped, for garnish
Instructions
- Bring a large pot of well-salted water to boil for the rigatoni. The water should taste like the sea – about 1 tablespoon of salt per 4 quarts of water.
- Cook pasta until just shy of al dente, usually 1-2 minutes less than package directions. The pasta will finish cooking in the sauce, so it’s better to undercook slightly at this stage.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon. Season with salt and pepper and cook until browned, about 5-6 minutes.
- Add diced onion to the beef and cook until translucent, about 3-4 minutes. Then add minced garlic, Italian seasoning, and red pepper flakes (if using) and cook for another 30 seconds until fragrant.
- Pour in beef broth and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan – these contain tons of flavor!
- Before draining pasta, reserve 1 cup of the starchy cooking water. Drain pasta but do not rinse – that starch is crucial for the sauce.
- Reduce heat to medium-low and add butter to the beef mixture, stirring until melted. Then pour in heavy cream and stir to combine.
- Add the drained rigatoni directly to the skillet along with 1/2 cup of the reserved pasta water. Toss everything together for about 1-2 minutes.
- Gradually sprinkle in the grated Parmesan, stirring constantly to create a smooth, creamy sauce. Add more pasta water as needed if the sauce seems too thick.
- Taste and adjust seasoning with salt and pepper. The Parmesan adds saltiness, so taste before adding more salt.
- Serve immediately in warmed bowls, topped with extra Parmesan and fresh herbs. The sauce will continue to thicken as it cools.
Notes
- For the richest flavor, grate your Parmesan fresh – pre-grated cheese often contains anti-caking agents that can make your sauce grainy.
- The starchy pasta water is crucial for creating that silky, restaurant-quality sauce, so don’t forget to reserve some before draining.
- This dish reheats beautifully – store leftovers in an airtight container for up to 3 days and reheat with a splash of milk or broth to loosen the sauce.
- For a lighter version, you can substitute half-and-half for the heavy cream.
- Meal prep tip: Brown the beef with onions and garlic ahead of time and refrigerate for up to 2 days to make weeknight assembly even faster.