Ingredients
Scale
- 1 lb (450g) rigatoni pasta
- 1 lb (450g) ground beef or beef strips
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Start by boiling a large pot of salted water. Cook the rigatoni pasta until al dente according to package instructions. Drain and set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent. Add ground beef or beef strips, season with salt, pepper, and Italian seasoning, and cook until browned and fully cooked. Remove excess fat if necessary.
- Reduce the heat to low, add minced garlic to the skillet, and sauté for about 1 minute. Pour in heavy cream and stir well. Let it simmer for a few minutes until slightly thickened. Stir in grated Parmesan cheese until melted and smooth.
- Add the cooked rigatoni to the skillet and toss to coat evenly with the sauce. Adjust seasoning with additional salt and pepper if needed. For extra flavor, incorporate chopped fresh herbs.
Notes
- For a lighter version, substitute beef with ground turkey or chicken.
- Make sure to cook the pasta al dente to maintain perfect texture.
- Use freshly grated Parmesan for best flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth to revive the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian: No; Gluten-Free: Optional (use gluten-free pasta)
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 520 kcal Kcal
- Sugar: 2 g
- Sodium: 410 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 105 mg