Description
Enjoy a comforting bowl of creamy Garlic Parmesan Beef Rigatoni, featuring tender pasta enveloped in a rich sauce of ground beef, garlic, and Parmesan cheese. Ideal for family dinners or cozy nights in!
Ingredients
Scale
- 1 pound rigatoni pasta
- 1 pound ground beef
- 4 cloves garlic, minced
- 1 medium onion, diced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup beef broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Fill a large pot with water and bring it to a rolling boil over high heat. Add a generous pinch of salt.
- Add the rigatoni pasta to the boiling water. Cook according to package instructions (10-12 minutes) until al dente, stirring occasionally.
- Reserve about 1 cup of pasta water, then drain the rigatoni in a colander and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat for about a minute.
- Add the diced onion and sauté for 3-4 minutes until translucent.
- Stir in the minced garlic and cook for 1-2 minutes, being careful not to burn it.
- Increase heat to medium-high, add ground beef, and break it apart as it cooks. Season with salt, pepper, and Italian seasoning. Cook until browned (5-7 minutes).
- Carefully drain any excess fat from the skillet.
- Pour in the diced tomatoes (with juices) and stir. Let simmer for 2-3 minutes.
- Add beef broth, stir well, and bring to a gentle simmer for 5 minutes.
- Reduce heat to medium-low and slowly pour in heavy cream, stirring continuously.
- Gradually add grated Parmesan cheese, stirring until melted. If too thick, add reserved pasta water to reach desired consistency.
- Add drained rigatoni to the skillet and toss gently until well coated. Adjust thickness with reserved pasta water if needed.
- Taste and adjust seasoning with more salt, pepper, or Italian seasoning as desired.
- Serve the creamy rigatoni in bowls or on plates.
- Sprinkle with freshly chopped parsley and additional Parmesan cheese if desired.
- Serve immediately while hot, paired with a side salad or garlic bread.
- Let the rigatoni cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of water or broth to loosen the sauce if necessary.
Notes
- Der Teig darf während der Ruhezeit nicht bewegt werden.
- Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.
- Prep Time: 15 minutes
- Cook Time: 30 minutes