Creamy Parmesan Beef Rigatoni
A comforting, creamy pasta dish with rigatoni, ground beef, and a rich Parmesan sauce. Perfect for cozy dinners, meal prep, or freezer meals.
Equipment
- Pasta pot + colander
- Large skillet or sauté pan
- Wooden spoon
- Microplane or fine grater
Ingredients
- 12 oz rigatoni
- 1 lb ground beef (85/15)
- 2 tbsp butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- ½ cup beef broth
- 1 cup heavy cream (or half & half)
- 1 ¼ cups grated Parmesan (plus more for garnish)
- ¼ tsp Italian seasoning
- Pinch of nutmeg
- Salt & pepper, to taste
- Fresh parsley or basil, for garnish
- Optional: 1 tsp lemon zest or splash of balsamic
Instructions
- Cook rigatoni in salted water until al dente. Reserve 1 cup pasta water before draining.
- In a large skillet, cook ground beef until browned. Drain excess fat.
- Add butter, then sauté onion until translucent. Stir in garlic and tomato paste; cook for 1–2 minutes.
- Deglaze with beef broth, then pour in cream. Simmer 3–5 minutes to thicken.
- Stir in Parmesan, Italian seasoning, nutmeg, and adjust seasoning with salt and pepper.
- Add drained pasta and toss to coat. Use reserved pasta water as needed to thin the sauce.
- Finish with herbs, more Parmesan, and a touch of zest or balsamic if using. Serve hot!
Notes
- Pasta Water Is Key: Don’t skip reserving pasta water — it helps emulsify the sauce and gives it that restaurant-style cling.
- Don’t Overcook the Pasta: Pull it off the heat 1–2 minutes early so it can finish cooking in the sauce without turning mushy.
- Fresh Parmesan Only: Pre-grated Parmesan (especially the kind in a can) contains anti-caking agents and won’t melt smoothly into the sauce. Use freshly grated Parmigiano Reggiano for best flavor and texture.
- Cream Options: Heavy cream gives the richest result, but you can substitute half & half. Avoid milk alone unless you're okay with a thinner, less luscious sauce.
- Make It Ahead: This dish reheats well. For best results, store sauce and pasta separately, or undercook pasta slightly to keep it from getting too soft during reheating.