Description
Succulent garlic parmesan beef with rigatoni promises a flavor explosion that whisks diners straight to Italian comfort. Rich pasta intertwines with savory beef, creating a mouthwatering meal you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 1 lb (450 g) ground beef
Dairy and Cheese:
- 2 tablespoons unsalted butter
- ¾ cup (75 g) grated Parmesan cheese
- 1 ½ cups (360 ml) heavy cream
Herbs, Spices, and Seasonings:
- 5 cloves garlic, minced
- ½ teaspoon Italian seasoning
- ½ teaspoon onion powder
- ¼ teaspoon red pepper flakes (optional, for a spicy kick)
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley (plus extra for garnish)
Pasta:
- 300 g (10 oz) rigatoni pasta
Cooking Liquid:
- 2 tablespoons olive oil
Instructions
- Prepare rigatoni in a generously salted water bath, cooking until tender yet firm. Drain pasta, preserving a cup of starchy liquid for potential sauce adjustments.
- Sear ground beef in a spacious skillet over robust heat, fragmenting meat while cooking. Eliminate excess grease, then season with aromatic herbs, salt, and cracked pepper.
- Create a luxurious sauce by gently melting butter and introducing minced garlic. Allow aromatics to release fragrance without scorching. Introduce heavy cream, allowing liquid to gently reduce and concentrate flavors.
- Incorporate grated Parmesan, whisking until cheese dissolves completely into cream. Modulate sauce consistency by incorporating reserved pasta water as needed, creating a silky smooth texture.
- Merge cooked beef, rigatoni, and velvety sauce in the skillet. Carefully fold ingredients, ensuring uniform coating and balanced flavor distribution.
- Transfer to serving vessels, crowning the dish with delicate parsley sprigs. The verdant garnish provides visual appeal and subtle herbaceous undertones to the rich, creamy ensemble.
Notes
- Select lean ground beef for a healthier version, which reduces overall fat content while maintaining rich flavor.
- Swap heavy cream with half-and-half or milk to create a lighter sauce without compromising creamy texture.
- Use gluten-free rigatoni for those with wheat sensitivities, ensuring the dish remains accessible to more dietary needs.
- Enhance protein content by adding extra vegetables like spinach or roasted bell peppers directly into the sauce for increased nutritional value.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 680
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 45 g
- Saturated Fat: 20 g
- Unsaturated Fat: 22 g
- Trans Fat: 1 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 120 mg